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1
Preheat oven to 325F Coat a 9-inch springform pan with cooking spray.
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2
Place pears, ginger and water in a medium saucepan; bring to a simmer over medium heat.
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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.
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4
Meanwhile, process granola in a food processor or blender until finely ground.
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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.
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6
Transfer the pear mixture to a food processor; process until a coarse paste forms, scraping the sides of the bowl as necessary.
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7
Let cool for 10 minutes.
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8
Add cottage cheese and cream cheese; process until combined.
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9
Add granulated and brown sugars; process until smooth, scraping the sides as necessary.
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10
With the processor running, add eggs one at a time.
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11
Add flour and vanilla; process until creamy.
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12
Pour the batter into the prepared pan.
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13
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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14
Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes.
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15
Turn the oven off.
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16
Let the cheesecake stand in the oven, with the door ajar, for 1 hour.
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17
Transfer the cheesecake to a wire rack to cool for 1 hour.
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18
Cover with plastic wrap and refrigerate for at least 4 hours before serving.
