Preheat the oven and prepare the pan.

In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter; press into the bottom of the pan.

In another bowl, mix together flour, 1 cup granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, mix vegetable oil, 2 eggs, grated carrots, and chopped walnuts, then combine with the dry ingredients.

Pour the carrot cake batter over the crust in the pan.

In a large bowl, beat together 16 ounces cream cheese, sour cream, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract until smooth.

Add 2 eggs to the cream cheese mixture and mix well.

Pour the cream cheese mixture over the carrot cake batter in the pan.

Bake in the preheated oven for 60 minutes or until set.

Allow to cool, then prepare the frosting by beating 8 ounces cream cheese, 1/4 cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth.

Frost the cheesecake with the cream cheese frosting and chill before serving.