Pear and Vanilla Cheesecake

• 1 1/4 cups crushed gingernut biscuits
• 60g butter melted
• 750g block PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3 eggs lightly beaten
• 1 1/2 tablespoons custard powder
• 1 vanilla bean
• 1 cup cream
• 410g can pear halves, well drained and sliced
• 1/3 cup brown sugar

1. Combine the biscuit crumbs and butter and press into the base of a greased and base lined 24cm spring form pan.
2. Chill.
3. Beat Philly* and sugar until smooth, add the eggs and custard powder, mix until combined.
4. Split the vanilla bean lengthwise and scrape the seeds out into the cream, gently fold through the mixture.
5. Pour into the prepared base.
6. Bake in a slow oven 150C for 1 1/4 hours, allow to cool in the oven.
7. Place the pear slices over the cheesecake and sprinkle with the brown sugar.
8. Cook under a hot grill until sugar is melted and golden.
9. Chill before serving.

crushed gingernut biscuits, butter, cream cheese, sugar, eggs, custard powder, vanilla bean, cream, pear halves, brown sugar

Taken from www.kraftrecipes.com/recipes/pear-vanilla-cheesecake-103349.aspx (may not work)