Pear & Ginger Cheesecake

• 6 dried pear halves
• 13 cup crystallized ginger
• 12 cup water
• 1 cup low-fat granola
• 16 ounces cottage cheese
• 16 ounces cream cheese
• 12 cup granulated sugar
• 14 cup packed light brown sugar
• 3 large eggs
• 13 cup all-purpose flour
• 2 teaspoons vanilla extract

1. Preheat oven to 325F Coat a 9-inch springform pan with cooking spray.
2. Place pears, ginger and water in a medium saucepan; bring to a simmer over medium heat.
3. Reduce heat to a gentle simmer, cover and cook until the liquid has been absorbed and the fruit is softened, 10 to 14 minutes.
4. Meanwhile, process granola in a food processor or blender until finely ground.
5. Pour it into the prepared pan; turn and tilt the pan to coat the sides and press down into the bottom to make an even layer.
6. Transfer the pear mixture to a food processor; process until a coarse paste forms, scraping the sides of the bowl as necessary.
7. Let cool for 10 minutes.
8. Add cottage cheese and cream cheese; process until combined.
9. Add granulated and brown sugars; process until smooth, scraping the sides as necessary.
10. With the processor running, add eggs one at a time.
11. Add flour and vanilla; process until creamy.
12. Pour the batter into the prepared pan.
13. Rap the pan against the counter a few times so the granola on the sides falls onto the batter, forming a decorative edge.
14. Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes.
15. Turn the oven off.
16. Let the cheesecake stand in the oven, with the door ajar, for 1 hour.
17. Transfer the cheesecake to a wire rack to cool for 1 hour.
18. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

pear halves, ginger, water, lowfat granola, cottage cheese, cream cheese, sugar, brown sugar, eggs, flour, vanilla

Taken from www.food.com/recipe/pear-ginger-cheesecake-252713 (may not work)