Pear Cheesecake

• 1-1/2 cups reduced-fat graham cracker crumbs (about 8 whole crackers)
• 1 cup sugar, divided
• 1/3 cup butter, melted
• 2 cans (15 ounces each) pear halves, drained
• 3 packages (8 ounces each) cream cheese, softened
• 3 tablespoons all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons lemon juice
• 1-1/2 teaspoons grated lemon zest

1. In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1-1/2-in. up the sides of a greased 9-in. springform pan; refrigerate for 30 minutes. Place pear halves cut side down on crust.
2. In a bowl, beat cream cheese and remaining sugar until smooth. Add flour; beat well. Add eggs; beat on low speed just until combined. Add the milk, lemon juice and zest; beat just until blended. Pour over pears.
3. Bake at 350u0b0 for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.

graham cracker crumbs, sugar, butter, pear halves, cream cheese, allpurpose, eggs, milk, lemon juice, lemon zest

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