Pear Berry Cheesecake

Pear Berry Cheesecake
 
2 tablespoons butter or margarine
2 eggs
1/2 cup sugar
1 (8-ounce) carton commercial sour cream
2 teaspoons vanilla extract
2 (8-ounce) packages cream cheese, softened
Microwave Graham cracker crust, recipe below
1 (8-1/2 ounce) can pear halves in heavy syrup
2/3 cup strawberry halves
2 teaspoons cornstarch
2 teaspoons lemon juice
 
Place the butter in a 3-quart glass bowl; microwave at HIGH for 45 
seconds or until melted. Add the next 5 ingredients, and beat at medium 
speed of electric mixer until well blended. Cover with waxed paper, and 
microwave at HIGH for 5 to 6 minutes or until very hot; using a wire 
whisk, stir well every 2 minutes during cooking. (Mixture will become 
smooth as it cooks.) Pour the mixture over the microwave Graham cracker 
crust. Microwave at MEDIUM for 6 to 9 minutes or until almost set in 
center, giving the dish one quarter-turn every 3 minutes. (Mixture firms 
up as it chills.) Cool thoroughly, and chill.
Drain the pears, reserving 1/2-cup liquid (add water, if necessary, to 
measure 1/2-cup). Slice each pear half into 4 wedges. Arrange the pear 
wedges and strawberry halves on chilled cheesecake as desired.
Combine reserved pear liquid, corn-starch, and lemon juice in a 2-cup 
glass measure; stir until cornstarch is dissolved. Microwave at HIGH for 
1-1/2 to 2 minutes or until thickened; stirring once. Cool slightly, and 
spoon over cheesecake.
Chill thoroughly before serving.
 
Yield: 8 servings.
 
Microwave Graham Cracker Crust:
 
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
 
Combine all ingredients; mix well, and press into a buttered 9-inch 
round baking dish. Microwave at HIGH for 1-1/2 minutes or until firm, 
rotating dish after 1 minute.
 
Yield: one 9-inch pie shell
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes