Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 23 cm springform pan. Bake at 160ºC ., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and quarter c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 230ºC ., 10 minutes. Reduce oven temperature to 120ºC ., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.