Baked Pear Cheesecake

• Crust
• 1-1/2 qt. graham cracker crumbs
• 3 cups butter, melted
• 1-1/3 cups chopped almonds or walnuts, toasted
• Filling
• 8 each fresh pears, peeled, thinly sliced Safeway 1 lb For $1.88 thru 02/09
• PHILADELPHIA Neufchatel Cheese, softened
• 1 qt. dark brown sugar, firmly packed
• 1 qt. sour cream
• 1/3 cup cornstarch
• 4 tsp. ground cinnamon
• 12 each eggs, lightly beaten
• Topping
• 3 cups chopped almonds or walnuts

1. Crust: Combine graham crumbs, butter and almonds.
2. Press one fourth of the crumb mixture (about 2 cups) firmly onto bottom of each of four 9-inch springform pans (or one springform pan for trial recipe).
3. Filling: Arrange pear slices in single layer over each crust; set aside.
4. Beat cream cheese in large mixer bowl fitted with paddle attachment on medium speed 1 min.
5. or until creamy.
6. Add sugar; beat until well blended.
7. Add sour cream, cornstarch and cinnamon; mix well.
8. Add eggs, one at a time, mixing on low speed after each addition just until blended.
9. Pour one fourth of the filling (about 1-1/4 qt.)
10. over pears on each crust.
11. Topping: Sprinkle each cheesecake with 3/4 cup almonds.
12. Bake in 325F-standard oven 1 hour 10 min.
13. to 1 hour 20 min.
14. or until centers are almost set.
15. Run knife or metal spatula around rim of each pan to loosen cake; cool before removing rim of pan.
16. Refrigerate 4 hours or overnight.

crust, graham cracker crumbs, butter, almonds, filling, fresh pears, cheese, dark brown sugar, sour cream, cornstarch, ground cinnamon, eggs, topping, almonds

Taken from www.kraftrecipes.com/recipes/baked-pear-cheesecake-97761.aspx (may not work)