Pear-Topped Caramel Cheesecake

• 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
• 3 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar
• 3/4 cup sour cream
• 3/4 cup dulce de leche
• 2 tablespoons cornstarch
• 4 large eggs, room temperature, lightly beaten
• 2 medium pears, peeled and cut into 1/4-inch slices
• 1 teaspoon ground ginger

1. In a small bowl, combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a
2. . Bake at 375u0b0 for 8 minutes. Cool on a wire rack. Reduce heat to 325u0b0.
3. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, dulce de leche and cornstarch. Add eggs; beat on low speed just until combined. Pour over crust. Arrange pears over top; sprinkle with ginger.
4. Bake at 325u0b0 for 65-75 minutes or until center is just set and top of cheesecake appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

cookies, butter, cream cheese, brown sugar, sour cream, leche, cornstarch, eggs, ground ginger

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