Tangy Pear Cheesecake
Posted by: Elaine Tue, 22 Jun 2004, at 4:45 p.m.
 

Cake:
20 Chocolate Cookies
2 Tablespoons Butter, Melted
16 Oz Canned Pear Halves, Drained

Filling:
24 Oz Cream Cheese, Softened
3/4 Cup Granulated Sugar
2 Eggs
3 Tablespoons Flour
2 Tablespoons Lemon Juice
1 1/2 Teaspoons Lemon Rind, Grated
1/2 Cup Whole Milk
Sour Cream

Preheat the oven to 350 degrees. Crush the cookies thoroughly. Stir in the butter. Press the mixture onto the bottom and 1" up the sides of a springform pan. Drain the pear halves on paper toweling. Place in the crust, cut side down. Beat the cream cheese and sugar in a large bowl until smooth. Beat in the eggs, flour, lemon juice and lemon rind. Gradually add the milk. Pour the mixture over the pears in the crust. Bake until the center is set (about 1 hour). Cool completely. Chill overnight. Remove the collar from the springform pan, leaving the cheesecake on the pan bottom. Place on a serving plate. Spread or pipe sour cream onto the top.