Bake for 20 minutes.
In a small bowl, toss the pears and ginger.
Line the cooled crust with the pears, overlapping the slices slightly.
Ginger-spiked pear slices enhance the flavor of the buttery gingersnap crust. Get the recipe.Photo: Sang An
In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes.
Add 1 cup of the sugar and beat for 2 minutes.
Add the eggs, 1 at a time, and mix until combined.
Stir in 2 teaspoons of the vanilla.
Pour the mixture over the pears.
Bake until the top is barely set but still slightly wobbly, about 50 minutes.
Transfer pan to a wire rack but leave oven on.
In a small bowl, combine the sour cream and the remaining sugar and vanilla.
Pour over the cheesecake and bake for 8 minutes.
Transfer to a wire rack and cool to room temperature.
Cover and refrigerate for at least 4 hours before serving.
2,000 calories a day is used for general nutrition advice.
