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1
Preheat oven to 325F (160C).
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2
Coat a 9-inch springform pan with cooking spray or greased with butter
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3
Add pears, ginger and water in a medium saucepan, bring to a simmer over medium heat.
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4
Reduce heat to a gentle simmer, cover and cook until the liquid has been absorbed and the fruit is softened, 12 to 16 minutes.
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5
Meanwhile, finely ground granola in a food processor.
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6
Transfer granola mixture into the prepared pan, turn and tilt the pan to coat the sides and press down into the bottom to make an even layer.
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7
Add the pear mixture into a food processor, process until a coarse paste forms, scraping the sides of the bowl.
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8
Let cool for 10 minutes.
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9
Stir in cottage cheese and cream cheese, mix until combined.
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10
Add both of sugars, mix until smooth, scraping the sides.
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11
As the processor running, add eggs one at a time.
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12
Add flour and vanilla, mix until creamy.
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13
Pour the batter into the prepared pan.
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14
Rap the pan against the counter a few times so the granola on the sides falls onto the batter, forming a decorative edge.
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15
Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes to 1 hour.
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16
Turn off the oven off.
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17
Let the cheesecake say in the oven for 30 minutes, then let the door ajar and allow the cheesecake stay in the oven for another 30 minutes.
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18
Remove the cheesecake from the oven onto a wire rack to cool for 1 1/2 hours.
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19
Cover with plastic wrap and refrigerate for at least 6 hours or over night.
