Cardamom Pear Cheesecake with Buttermilk Biscuit Crust and Whipped Cream Topping

Ingredients

• 1 ½ cups buttermilk biscuit crumbs (about 9 biscuits)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 ½ teaspoons ground cardamom
• 1 can (29-ounce) pear halves, drained and chopped
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature (24 ounces total)
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup heavy cream, chilled

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the biscuit crumbs, melted butter, 2 tablespoons of sugar, and 1 teaspoon of cardamom. Press the mixture evenly into the bottom and halfway up the sides of the prepared pan.
3. In a medium bowl, mix the chopped pears and remaining ½ teaspoon cardamom together. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until creamy and smooth. Add the sugar and beat for 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract.
5. Stir in the pear mixture until well blended. Pour the filling into the crust and smooth the top with a spatula.
6. Bake until the cheesecake is set and the edges are lightly golden, about 1 hour and 15 minutes. Remove from the oven and let cool completely. Cover and chill for at least 4 hours or overnight.
7. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Spread the whipped cream over the top of the cheesecake. Serve chilled.