Preheat the oven to 350 degrees F. Grease the sides and bottom of a 9-inch springform pan with nonstick cooking spray. Set aside.

In a large mixing bowl, add the cake mix, 3 eggs, water, vegetable oil, and cinnamon. Stir until well combined. Set aside.

In a separate large mixing bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth.

Add the sugar and continue beating until combined.

Add the 3 eggs and vanilla extract, continuing to mix until the eggs are incorporated.

Add the sour cream and sprinkle in the flour. Mix on low speed until smooth. Set aside.

Transfer half of the carrot cake batter to the prepared pan, then pour half of the cheesecake mixture on top. Repeat the process, ending with the cheesecake mixture. You do not need to stir or swirl the two to combine them.

Place in the preheated oven and bake for 60 to 65 minutes or until a toothpick inserted in the center of the cheesecake comes out clean.

Turn off the heat while the cheesecake is still inside the oven, keeping the oven door ajar. This will allow the cake to cool slowly (about 45 minutes) so the cheesecake portion does not crack.

Once the oven has cooled, remove the cake and run a thin knife along the inside edge of the springform pan. This will help release the cake without it tearing.

Place the cake in the refrigerator and allow it to chill for 30 minutes while making the frosting.

In a large mixing bowl, add the cream cheese and butter. Beat with the hand mixer on medium speed until light and fluffy.

Add the powdered sugar and salt, and continue mixing on low speed until all the ingredients are combined and smooth.

Dollop the cream cheese frosting onto the top layer of the chilled cake and smooth out with an offset spatula.

Sprinkle the chopped pecans all along the edges of the cake, if desired.