Gingered Pear Cheesecake

1 cup gingersnap cookie crumbs
1 cup sugar, divided
cup butter, softened
12 oz cream cheese, softened
cup sour cream
2 tsp flour
2 tsp lemon peel, grated
2 eggs
cup water
2 to 3 tsp DLM Crystallized Ginger, minced
1 tsp cornstarch
2 pears, pared, cored, and sliced
Mint leaves for garnish

Combine cookie crumbs, cup sugar, and butter; press into bottom of 9-inch springform pan with removable bottom. Bake at 350F 8 to 10 minutes; cool. Beat cream cheese, 3/4 cup sugar, sour cream, flour, and lemon peel until well blended; add eggs one at a time, beating well after each addition. Pour mixture into prepared crust. Bake at 350F 35 to 40 minutes or until edge is set and dull in color while center is still glossy; cool. Refrigerate 4 hours or overnight. In sauce pan, combine remaining cup sugar, water, ginger, and cornstarch; bring to a boil. Cook one minute. Stir in pears. Arrange pear mixture over cheesecake in a swirl design and garnish with mint leaves.

Makes 12 servings
Prep Time: 50 Minutes

Per serving: 290 calories; 9g total fat; 565mg sodium; 24g total carbohydrates; 4g dietary fiber; 23g protein;

Allergy Warning: Contains milk and eggs and wheat and soy