Alrighty, so I'm making small individual pear-ginger cheesecakes. My first attempt I crushed up some ginger snap cookies for the base, made a basic cheesecake mix, then added some minced ginger and pear puree, and baked until set. Unfortunately, the base turned out soft, and the pear and ginger were lost. It was also fairly wet, despite being set... I think that was from the moisture in the puree. So, I have some ideas, and I'm open to any suggestions you fine fellows have, too. My ideas are to puree some pears, dehydrate the puree, then process it into a powder, and mix that with some fresh puree... hopefully that'll boost the pear taste. I'm also going to use powdered ginger in addition to fresh. I think I'll brulee the top, as well. If I were to replace half the cream cheese with ricotta, would that tone down the cheese taste? And if I were to make a softish ginger snap cookie, and keep it whole as the base, would it keep it's chewiness, or would it go soft? I could layer the cheesecake... so it would go base, cheese, pear, cheese, pear, cheese, then top it with a pear fan... Would that prevent it from cooking through? Sorry for all the questions!!! And thanks for any answers!