6 dried pear halves, chopped
1/3 cup crystallized ginger
1/2 cup water
1 cup low-fat granola, (without dried fruit)
16 ounces nonfat or low-fat cottage cheese, (1 3/4 cups)
16 ounces nonfat cream cheese
1/2 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1/3 cup all-purpose flour
2 teaspoons vanilla extract
Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray.
Place pears, ginger and water in a medium saucepan; bring to a simmer over medium heat. Reduce heat to a gentle simmer, cover and cook until the liquid has been absorbed and the fruit is softened, 10 to 14 minutes.
Meanwhile, process granola in a food processor or blender until finely ground. Pour it into the prepared pan; turn and tilt the pan to coat the sides and press down into the bottom to make an even layer.
Transfer the pear mixture to a food processor; process until a coarse paste forms, scraping the sides of the bowl as necessary. Let cool for 10 minutes. Add cottage cheese and cream cheese; process until combined. Add granulated and brown sugars; process until smooth, scraping the sides as necessary. With the processor running, add eggs one at a time. Add flour and vanilla; process until creamy. Pour the batter into the prepared pan. Rap the pan against the counter a few times so the granola on the sides falls onto the batter, forming a decorative edge.
Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes. Turn the oven off. Let the cheesecake stand in the oven, with the door ajar, for 1 hour.
Transfer the cheesecake to a wire rack to cool for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours before serving.