Gingered Pear Cheesecake

1 cup gingersnap cookie crumbs
1¼ cup sugar, divided
¼ cup butter, softened
12 oz cream cheese, softened
¼ cup sour cream
2 tsp flour
2 tsp lemon peel, grated
2 eggs
¼ 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, ¼ cup sugar, and butter; press into bottom of 9-inch springform pan with removable bottom. Bake at 350°F 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 350°F 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 ¼ 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