Mix all crust ingredients in a medium-sized mixing bowl.
Press crust into and up the sides of the pie pan.
Poke a few holes in the crust with a fork.
Bake for 8 minutes.
Cheesecake Ingredients
Mix cream cheese and sugar together until light and fluffy.
Mix in egg, salt and vanilla.
Pour into pre-baked crust and spread with a spatula or a knife until even.
Carrot Filling Instructions
Reduce oven temperature to 325°F.
Puree the roasted carrots in the food processor until the pieces are very finely chopped.
Remove the roasted carrots from the food processor and measure 2 cups + 3 tablespoons of carrots. Return the measured quantity to the food processor. Save any excess to throw on a salad.
Add the remaining ingredients to the bowl of the food processor and puree.
Pour carrot filling over cheesecake filling.
Bake for 70 minutes or until the edge of the carrot filling is set but the center of the pie is still a bit jiggly.
Turn the oven off and leave the pie in the oven to cool for one hour.