Brown Sugar Cheesecake with Cranberry Compote

Ingredients

• 2 tablespoons butter melted
• 0.3 cup cake flour 
• 8 ounces cranberries fresh
• 8 ounces weight cream cheese fat-free
• 0.5 cup t brown sugar dark packed
• 2 large eggs 
• 1 tablespoon skim milk fat-free
• 1.8 cups gingersnaps crushed finely ( 30 cookies, )
• 0.3 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 0.5 cup cream sour reduced-fat
• 2 tablespoons maple syrup 
• 0.8 cup orange juice fresh ( 3 oranges)
• 1 cup pears shredded ripe peeled (1 medium)
• 1 tablespoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• springform pan
• measuring cup

Directions

1. Preheat oven to 40
2. To prepare cheesecake, combine gingersnap crumbs, butter, and milk in a medium bowl; stir with a fork. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray.
3. Bake at 400 for 3 minutes; cool on a wire rack. Reduce oven temperature to 32
4. Place cheeses in a large bowl; beat with a mixer at high speed until smooth.
5. Add sugars, beating until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
6. Add flour to cheese mixture; beat well.
7. Add eggs, 1 at a time, beating well after each addition.
8. Add sour cream, syrup, and vanilla; beat well.
9. Pour cheese mixture into crust.
10. Bake at 325 for 40 minutes or until cheesecake center barely moves when pan is touched. Turn oven off.
11. Remove cheesecake; run a knife around outside edge. Return cheesecake to oven, and partially open oven door. Cool cheesecake 1 hour in oven.
12. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.
13. To prepare compote, combine cranberries and remaining ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes or until the cranberries pop, stirring frequently. Cool to room temperature, and serve over cheesecake.