PEAR CHEESECAKE HÉLÈNE
Yield: 24 Servings (2 10-inch Cakes)

CRUST

10 oz. (2-2/3 cups) Chocolate wafer crumbs
2 oz. (1/4 cup) Sugar
6 oz. Butter, melted

FILLING

1 lb. (2 cups) Sugar
3 oz. (3/4 cup) Flour
1 tsp. Salt
4 lbs. Ricotta cheese
12 Eggs
1 Tbsp. + 1 tsp. Vanilla extract
1 Tbsp. Orange peel, freshly grated
1 lb. Pacific Northwest Canned Pear Halves, drained, thinly sliced lengthwise

GARNISH

3 oz. (1/2 cup) Semi-sweet chocolate, chopped

METHOD
To make crusts, combine crumbs and sugar, then thoroughly mix in butter. Divide mixture in half; press half into each of 2 buttered, 10-inch springform pans. Chill while preparing filling. To make filling, thoroughly combine sugar, flour and salt; reserve. Beat cheese until fluffy; gradually beat in eggs, then reserved sugar mixture, vanilla and orange peel. Divide between the two reserved pans. Bake at 325ºF for one hour. Remove from oven; arrange half the pear slices on top of each cake. Bake until a knife inserted into center comes out almost clean, about 30 minutes; cool thoroughly. Melt chocolate; drizzle each cake with half of chocolate. Chill in refrigerator at least 4 hours or overnight.

NUTRITION (Per Serving)
Calories: 370,   Calories from Fat: 148,   Fat: 17g,   Saturated Fat: 9g,
Cholesterol: 146mg,   Sodium: 319mg,   Carbohydrate: 42g,   Dietary Fiber: 1g,
Sugar: 30g,   Protein: 13g,   Vitamin A: 20% DV,   Vitamin C: 1% DV,
Calcium: 22% DV,   Potassium: 5% DV,   Iron: 7% DV