Preheat the oven to 350 degrees Fahrenheit and line a 7×9-inch baking pan with parchment paper.

In a bowl, beat the eggs, sugar, butter, and yogurt until they are well combined.

Add the flour, baking soda and cinnamon and mix until combined.

Fold in the shredded carrots and chopped pecans.

Pour the batter into the prepared pan and spread evenly.

Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Once cool, use your hands to crumble the cake. Set aside.

In a large bowl, beat the cream cheese until smooth.

Add the sour cream, sugar, eggs, and vanilla extract, and beat until creamy and well combined.

Line an eight- or nine-inch springform pan with parchment paper. Fill the bottom of the pan with half of the crumbled cake, not pressing it down.

Pour half of the cheesecake batter over the crumbled cake, add the remaining carrot cake, and pour the rest of the cheesecake batter over the second cake layer.

Place the springform pan on a large baking sheet and bake in the preheated oven for one hour.

Once done, turn off the oven and let the cheesecake cool in the oven for one hour with the door slightly open.

Remove the cheesecake from the oven and refrigerate for four hours or overnight.

Once the cheesecake is chilled, carefully remove it from the springform pan. (Tip: Run a butter knife around the cake before removing it)

Press whole pecans around the side of the cheesecake in two rows.

Pipe the top of the cheesecake with whipped cream and dust with cinnamon.