Vegan Carrot Cake Cheesecake Bars

1 Preheat the oven to 350 degrees.
2 In a large mixing bowl, sift the flour, add the oats, sugars, baking soda and spices. Stir just to mix a little.
3 Add the melted vegan butter and vanilla. Stir, and then mix with your hands to create a crumble. Add the carrots and pecans. Continue to mix everything with your hands until the carrots and pecans are evenly distributed. 
4 In a 9x13 baking dish lined with parchment paper, press half of the carrot cake dough into the bottom evenly. Bake at 350 degrees for 10-12 minutes until it starts to bake a bit but is not fully cooked. 
5 While the bottom is baking, make the cream cheese mixture. Add all the ingredients to a stand mixer or a large bowl and whip with the paddle attachment or with a hand mixer. Until nice and smooth.
6 Once the bottom of the bars is out of the oven, let cool for a few minutes. Then spread the cheesecake layer on top of the bottom of the bars, and then crumble the remaining carrot cake dough on top of that.
7 Bake at 350 degrees for 30-35 minutes. Until the top crumble is baked through. Let cool completely, at least 3-4 hours. Cut and serve. Store in the fridge.