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Heat oven to 350 degrees.
Mix pecans, graham crumbs, 1/4 cup sugar and 1/2 tsp. cinnamon in a small bowl. Stir in butter until well incorporated and press onto bottom of 13x9-inch pan. Bake 10 min.
In a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice, cinnamon, nutmeg and ginger. Fold in pureed and shredded carrots.
Pour cream cheese mixture over graham crust and bake at 350 for 55-65 minutes or until center is just set. (There should be little to no wiggling when the pan is jiggled.) Cool completely on a wire rack and then refrigerate at least four hours before serving
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