To make the carrot cake base: combine the sugar, oil and eggs.

Add dry ingredients to the sugar mixture.

Fold in the carrots and raisins.

Bake in a greased springform pan at 350º for 10 minutes.

While the carrot cake is baking, prepare the cheesecake.

Cream the sugar and cream cheese.

Mix in the eggs, one at a time.

Add in the vanilla, almond flavoring and chocolate.

Pour batter into the springform pan and bake at 425º for ten minutes and the lower the heat to 250º and bake for another 45 minutes.

When the time is up, turn off the oven and open the oven door. Let the cake cool in the oven.

Chill overnight in the fridge.