2 3/4 lbs. Bartlett Pears, (about 6 medium size)

lemon juice

1 2/3 c. firmly packed light brown sugar, divided

1 tbsp. butter

2 c. cinnamon graham cracker crumbs (about 15 whole crackers)

1/2 c. melted butter

1/2 c. finely chopped pecans

3 (8 oz.) packages cream cheese, softened

2 tsp. vanilla extract

3 large eggs

1/4 c. pear or apple jelly

Peel pears and cut into 1/2" thick wedges. Lay out on a plate and brush with lemon juice to prevent browning. Melt 1 tbsp. butter and add 1/3 cup brown sugar. Stir until melted and pour over pear wedges. Allow to cool (about 15 minutes).

Meanwhile, preheat oven to 350 degrees. In a medium bowl stir together cinnamon graham cracker crumbs, chopped pecans and 1/2 cup melted butter until well blended. Press mixture on the bottom and 1 1/2" up the sides of a 9" springform pan. Bake 10 to 12 minutes or until lightly browned. Remove to a wire rack and cool crust completely before filling (about 30 minutes).

Beat cream cheese, vanilla, and remaining 1 1/3 cups brown sugar at medium speed with a heavy-duty electric stand mixer until just blended and smooth. Add eggs, one at a time, beating until just blended after each addition. Pour batter into prepared crust. Arrange pears over cream cheese mixture (decorative petal pattern).

Bake at 350 degrees for 55 minutes to 65 minutes or until set. Remove from oven and gently run a knife around outer edge of cheese cake to loosen from sides of pan. Do not remove sides of pan. Cool completely on a wire rack (about 2 hours). Cover and chill 8 to 24 hours.

Heat pear or apple jelly and 1 tsp water in a small saucepan over medium heat, stirring constantly, 2 to 3 minutes or until jelly is melted; brush over pears on top of cheesecake.