Ginger cheesecake with Pedro Ximenez candied pears

RecipeBiscuit base 250g gingersnap biscuits, crushed 150g melted butter Grease an 8 inch cake tin. Mix the biscuits with the melted butter and press into the cake tin. Chill.Filling 250g mascarpone cheese 400g full fat cream cheese 75g icing sugar 250ml double cream 1 teaspoon vanilla paste 35g crystallized ginger, finely chopped Whisk the cheeses, sugar and cream until thick. Fold in the ginger and vanilla and spoon onto the biscuit base. Smooth off the top and chill.Pedro Ximenez Sherry candied pears 4 pears 100g castor sugar 75ml Pedro Ximenez sherry 1 tablespoon honey or maple syrypQuarter the pears, remove the core and cut each quarter in half. Heat a large frying pan and sprinkle the sugar over the top. Cook to an amber liquid then add 100ml of boiling water and the sherry. Boil to a thick syrup and add the pears. Cook until the pears are soft and glazed – about 5 minutes. Add the honey and cook for another minute. Cool. Spoon the pears onto the chilled cheesecake.