Pear Cheesecake

• 1 12 cups graham cracker crumbs (about 24 squares)
• 1 cup sugar, divided
• 13 cup butter or 13 cup margarine, melted
• 2 (15 ounce) cans pear halves in natural juice, drained
• 3 (8 ounce) packages cream cheese, softened
• 3 tablespoons all-purpose flour
• 2 eggs
• 12 cup milk
• 2 tablespoons lemon juice
• 1 12 teaspoons grated lemons, rind of

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

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

Taken from www.food.com/recipe/pear-cheesecake-84300 (may not work)