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1
Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil.
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2
Make the crust: Pulse the gingersnaps in a food processor until finely ground.
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3
Add the melted butter and brown sugar and pulse to combine.
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4
Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
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5
Prepare the pears: Melt the butter in a large skillet over medium-high heat.
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6
Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes.
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7
Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
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8
Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes.
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9
Add the eggs, one at a time, beating well after each addition.
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10
Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
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11
Pour the filling into the prepared crust.
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12
Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving.
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13
Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath.
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14
Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes.
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15
Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight.
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16
Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.
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17
Drizzle with the remaining molasses syrup.
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18
Photograph by Kana Okada
