1 C gingersnap cookie crumbs

2 T butter, melted

8 oz package cream cheese

8 oz package light cream cheese

1/3 C, plus 1/4 C white sugar, divided

2 tsp all purpose flour

1 tsp Tasteful Olive's Cinnamon Pear balsamic vinegar

2 eggs, lightly beaten

2 large, ripe pears

1/2 tsp ground cinnamon



Preheat oven to 350 degrees F.

In a bowl, combine cookie crumbs and butter. Press onto bottom and 1/2" up sides of a 9" spring form pan coated with nonstick cooking spray. Bake for 5-8 minutes or until set. Cool on wire rack.

In a mixing bowl, beat cream cheese until smooth. Beat in 1/3 C sugar, flour and balsamic vinegar. Add eggs, beat on low speed just until combined. Pour into crust.

Combine pears, cinnamon and remaining sugar. Arrange pear slices over cream cheese mixture. Place pan on baking sheet.

Bake for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on wire rack for 1 hour. Refrigerate for at least 2 hours. Serves 8.