3/4 c. grated carrots
3/4 c. crumbled sliced almonds
5 eggs
3 c. grated pumpkin
6 tbsp. all-purpose flour
1 tsp. grated orange rind
1/2 tsp. minced fresh ginger root
1 1/4 c. sugar
8 oz. cream cheese at room temperature
1 c. sour cream
1/4 tsp. salt
1/2 tsp. grated lemon rind, or more orange rind

Preheat oven to 350 degrees. Set aside some almonds or grated carrot for the top of the cheesecake. Beat 3 of the eggs with 3/4 cup of the sugar and fold in the pumpkin, carrot, flour, orange rind, ginger root, and almonds.

With a fork, spread this mixture in a greased 9-inch springform pan. Bake on a cookie sheet for 40 minutes. The center will have a custard-like consistency.

Beat the cream cheese in a food processor or mixing bowl until smooth. Add the remaining 1/2 cup of sugar, the remaining 2 eggs, and the rest of the ingredients.

Pour the cream cheese mixture into the baked pumpkin shell. Sprinkle additional sliced almonds or grated carrots on top. Bake for 45 minutes or until firm. Chill.