Preheat oven to 350°. Line and lightly grease an 8x8 baking pan with parchment paper, set aside.
For the Cookie Layers
In a medium-sized bowl, combine flour, pulsed quick oats, corn starch, cinnamon, nutmeg and cloves together. Set aside.
In a separate bowl, cream butter, sugars and vanilla together until imcorporated. Pour in flour mixture and mix until just combined, don't over mix. Fold in shredded carrots with a rubber spatula until evenly distributed throughout dough. Dough will be very sticky, that's okay. Reserve about 1 ½ cup of the dough in a separate bowl for the top of bars. Press dough into pan making sure everything is even and level.
Place in preheated oven and bake the cookie "crust" for 18-25 minutes or until crust starts to not look "wet" anymore (you'll see what I mean when it's baking). It should be very slightly browned. While that is baking, prepare cheesecake filling.
For the Cheesecake Filling Layer
Combine cream cheese and sugar and beat until smooth and sugar is mostly dissolved. Add in egg and vanilla and mix again until smooth. Once cookie "crust" is done, pour this mixture over top of it and smooth out with a rubber spatula to make sure it's even.
Take your remaining cookie dough and sprinkle it all over the top of the cheesecake layer. No need to be neat here, the dough doesn't have to completely cover the surface. If there are spots where you can see the cheesecake, that's fine. Bake the bars again for 25-30 minutes OR until cheesecake layer is firm. A toothpick inserted in the center should come out clean.
Cool bars completely in their pans. About 30 minutes, then cut into bars with a wet, hot knife and serve.