Cheesecake with pears and gingerbread

Ingredients:

Cake

• 220 g gingerbread cookies (about 30 pcs.)
• 4 tbsp melted butter
• 1 tbsp. l. brown sugar

Pears

• 2 tablespoons butter
• 2 firm Bosc pears, peeled and cut into 1cm thick wedges.
• 1 tbsp. granulated sugar
• 3 tablespoons molasses

Filling

• 2 packages of 220g of American Neufchâtel cream cheese, at room temperature
• 1 and 1/4 cups granulated sugar
• 3 large eggs
• 2 tsp pure vanilla extract
• 2 tbsp. flour
• 1.5 cups sour cream

Preparation:

1. Fill a roasting pan halfway with water and place it on a rack in the lower third of the oven; position the other rack in the middle of the oven and preheat to 325°F (160°C). Line the outside (bottom and sides) of a 9-inch springform pan with foil.
2. Cake:
   
   Grind the gingerbread cookies in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Spread the mixture in the bottom of the pan and press it into the bottom and up the sides about an inch (2.5 cm). Set aside.
   
3. Prepare the pears:
   
   In a large skillet over medium heat, melt the butter. Add the pears, sprinkle with granulated sugar, and cook, stirring occasionally, until the pears are soft and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
   
4. Prepare the filling:
   
   In a large bowl, beat the cream cheese and sugar with a mixer on medium speed until smooth, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and flour and beat until smooth, then add the sour cream and beat until fully incorporated, about 1 more minute.
   
5. Spread the filling on the prepared crust. Carefully arrange the pear slices on top; set aside the remaining syrup for serving. Place the cheesecake in the oven on the middle rack directly over the double boiler. Bake until lightly browned around the edges but the center still jiggles slightly, about 1 hour 15 minutes.
6. Transfer to a wire rack and let cool to room temperature, then cover and refrigerate until completely cool, at least 6 hours or overnight. Let the cheesecake sit at room temperature for 20 minutes, then run a thin knife around the edge and remove the ring from the pan. Drizzle with the remaining syrup and serve.