Honey Pear Cheesecake

• 1-1/2 cups crushed gingersnap cookies (about 30)
• 1/4 cup sugar
• 4 to 6 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup honey, divided
• 1 tablespoon lemon juice
• 2 teaspoons minced fresh gingerroot
• 4 large eggs, room temperature, lightly beaten
• 3 peeled and chopped medium pears (about 1-1/2 cups), divided
• 1/3 cup golden raisins
• 1 tablespoon butter
• 1 cup chopped pecans, toasted

1. Preheat oven to 325u0b0. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan.
2. Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath.
3. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
4. In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

cookies, sugar, butter, cream cheese, honey, lemon juice, fresh gingerroot, eggs, golden raisins, butter, pecans

Taken from www.tasteofhome.com/recipes/honey-pear-cheesecake/ (may not work)