Cardamom Pear Cheesecake with Banana Pudding Crust and Brandy Cherry Topping

Ingredients:

• 2 cups crushed vanilla wafers
• 1/2 cup unsalted butter, melted
• 1 (3.4 oz) package instant banana pudding mix
• 2 cups cold milk
• 2 (8 oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cardamom
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 2 medium ripe pears, peeled and chopped
• 1/4 cup brown sugar
• 1/4 cup brandy
• 1/2 cup cherries, pitted and halved

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Combine crushed vanilla wafers and melted butter and press the mixture into the bottom of a 9-inch springform pan.
3. In a medium bowl, whisk the instant banana pudding mix and cold milk until combined and set aside.
4. In a separate bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, cornstarch, cardamom and vanilla extract with an electric mixer until smooth and creamy. Add in eggs one at a time and mix until incorporated. Pour in the pudding mixture and mix until smooth.
5. Add chopped pears to the cheesecake batter and mix gently.
6. Pour the batter over the crust in the springform pan and bake it for 55 to 60 minutes or until the edges are lightly browned and the center is set. Let the cheesecake cool to room temperature and refrigerate it for at least 4 hours or overnight.
7. To prepare the topping, heat brown sugar and brandy in a saucepan over medium heat and stir until the sugar is dissolved. Add in cherries and cook for 2-3 minutes until the cherries are soft and the sauce has thickened.
8. Spread the cherry topping on top of the cheesecake and serve.