• Preheat oven to 350 degrees F. Butter bottom and sides of a springform pan. Set aside.

For the carrot cake mixture:

• In a large bowl, add an egg, applesauce, maple syrup, oil, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Whisk until no white lumps are visible.
• Add grated carrots and stir with spatula. Add flour and stir just until combined. Set aside.

For the cheesecake mixture:

• In a high speed blender, add cottage cheese, Greek yogurt, eggs, sugar, vanilla extract and cornstarch. Blend until smooth, pausing and scraping the walls.

To assemble cheesecake:

• Add 2/3 of the carrot cake mixture and spread into even layer. Drizzle 1/3 of cheesecake mixture evenly around and add dollops of remaining cake mixture on top. Pour over remaining cheesecake mixture to cover and spread with spatula.
• Bake for 60 minutes or until center jiggles a bit when tapped on a pan. Tent cake loosely with foil after 40 minutes to prevent excessive browning. Note this cake's center will be a bit more jiggly than of a regular cheesecake, it will set in the fridge.
• Remove cake from the oven and let it cool for 2 hours on a wire rack. Then cover with foil and refrigerate for at least 6 hours or overnight.

For the topping:

• In a large bowl, add cream cheese, Greek yogurt, maple syrup and vanilla extract. Using an electric mixer on high speed, whip until smooth, pausing and scraping down the sides.
• Spread frosting evenly on top of cheesecake and garnish edges with pecans. Remove the springform ring, cut into 10 slices and serve.