Do You Love to Eat

Pear cheesecake with chocolate

Crush the cookies (the easiest way to create the crumbs is with a food processor but you can do it by hand as well). Mix the crumbs and melted butter in a bowl (in a heavy saucepan or the top of a double boiler over medium-low or medium heat or in a microwave at the lowest power for about a minute). Place baking paper on the bottom of a 24 cm springform pan. Press the crust mixture with a potato masher into the bottom of the pan. Preheat the oven to 200 degrees Celsius. Bake at 200 degrees Celsius for 5 - 6 min. Remove the cheesecake crust from the oven and let it cool.

Peel, core and quarter pear. Place the pear in a food processor, process until smooth. In a large bowl mix the cream cheese, sour cream, lemon juice and zest, powdered sugar and pear puree (it is not necessary to use an electric mixer, you can use an egg beater).
Soak the gelatin in a small bowl, filled with 50 ml cold water until soft.
Place the bowl in the microwave at the lowest power for 30 seconds or in a saucepan over very low heat (do not boil the mixture because the gelatin will lose its efficacy), stirring just until it melts completely. The mixture should be warm but not hot.
Then stir the melted gelatin into the large bowl with cheese, gently whisk occasionally to prevent lumps. Pour the cheese mixture onto the biscuit layer and leave the cake in the refrigerator for a few hours or until firm.

Combine the cream and the chocolate, chopped into small pieces in a small saucepan over low heat. Stir occasionally until it creams completely.
Set aside to cool and pour the mixture over the cheese filling. Put the cheesecake, uncovered, in the refrigerator to cool overnight.
Garnish the cheesecake with pears.