Preheat oven to 350.
Grease a 9x13 or two (8" or 9") round pans.
Drain pineapple and reserve 2 TB juice. (If desired, after draining, blend the pineapple into smaller chunks!)
In a large bowl beat eggs, carrots, sugars, oils, drained pineapple, and 2 TB juice.
In another bowl whisk flour, soda, salt.
Gradually beat into carrot mixture.
Stir in walnuts.
Bake 35-40 min or until toothpick comes out clean.
Preheat oven to 325.
Prepare you springform pan by wrapping the bottom disk in sticky/clingwrap. Attach the bottom to the rest of the pan and tin foil around the sides.
In an electric mixer, beat cream cheese on medium until fluffy, scraping down the sides.
Gradually add sugar.
Beat in vanilla, salt, and eggs (one at a time).
Add in sour cream.
Pour filling into the springform cake pan.
Put springform pan on a cookie sheet.
Use your boiling water to fill the cookie sheet 1/2 way up the cookie sheet.
Bake until set in the center (about 45 min)
Remove pan from water; let cool about 20 minutes.
Run a knife around the edge.
Open the springform pan.
Wrap entire cheesecake (with the sprinform bottom still attached) in plastic /cling-wrap.
Freeze until ready to use.