Blue Vein & Satsuma Plum Cheesecake

• 250g shredded wheat biscuits, crushed
• 125g butter, melted
• 500g block PHILADELPHIA Cream Cheese, cubed and softened
• 100g blue vein cheese, crumbled
• 6 eggs
• 350g jar Satsuma plum jam
• 300g sour cream
• 75ml ginger wine
• 20g butter, extra
• 2 pears or nashi pears, sliced Safeway 1 lb For $1.88 thru 02/09
• 2 teaspoons brown sugar
• double cream, to serve

1. Combine biscuit crumbs and butter and press into the base and half way up the sides of a greased 24cm (9) springform pan.
2. Bake at 160C for 5 minutes.
3. Beat Philly* and blue vein cheese together using an electric mixer until smooth.
4. Beat in the eggs, one at a time, until well combined.
5. Add the jam, sour cream and wine and beat on a low speed until mixture is smooth and well mixed.
6. Pour the mixture into the prepared base and return to the oven to bake for 50-60 minutes, until just set.
7. Allow to cool completely in oven with door ajar, then refrigerate.
8. Heat butter in a frying pan over medium heat.
9. Add pear slices and sugar and saute until golden and softened.
10. Cool.
11. Serve cheesecake topped with pear slices and double cream.

shredded wheat biscuits, butter, vein cheese, eggs, sour cream, ginger wine, butter, brown sugar, cream

Taken from www.kraftrecipes.com/recipes/blue-vein-satsuma-plum-cheesecake-104967.aspx (may not work)