6 tbs butter melted
40 gluten free ginger snap cookies crushed (I like Lucy's brand)
2 ripe pears peeled & sliced
1/4 tsp ground ginger
16 oz cream cheese room temp (has to be room temp or it will be lumpy)
2 large eggs
1 tbs vanilla
1 1/4 c sugar
1 c sour cream
Preheat oven to 350
In a med. bowl combine crushed ginger snap cookies and melted butter. Press into a springform pan working up the sides. Bake at 350 for 15 to 20 mins. Cool.
Toss pears with ginger. Layer on cooled crust.
In electric mixer beat cream cheese for about 2 mins. Add 1 cup of sugar and mix for 2 mins. Add in eggs one at a time. Stir in 2 tsp of vanilla. Pour mixture over pears and bake for 50 mins until set.
In small bowl combine 1 tsp vanilla, sour cream and 1/4 cup of sugar. Pour over cheesecake and bake for another 10 minutes.
Cool on wire rack to room temp. Then cover and refrigerate for at least 4 hours.
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