Baked Ginger-Pear Cheesecake

• 1-1/4 cups crushed Christie Pantry Ginger Cookies
• 1/4 cup non-hydrogenated margarine, melted
• 1 can (19 fl oz/540 mL) pear halves, drained, patted dry
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 3/4 cup sliced almonds, toasted

1. Heat oven to 350F.
2. Mix cookie crumbs and margarine; press onto bottom of 9-inch springform pan.
3. Arrange pears over crust.
4. Beat cream cheese and sugar in large bowl with mixer until well blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over pears.
7. Bake 45 to 50 min.
8. or until centre is almost set.
9. Run knife around rim of pan to loosen cake; cool completely.
10. Refrigerate 3 hours.
11. Sprinkle with almonds just before serving.

ginger cookies, nonhydrogenated margarine, cream cheese, sugar, eggs, almonds

Taken from www.kraftrecipes.com/recipes/baked-ginger-pear-cheesecake-86942.aspx (may not work)