Serves 8-10 For the pears: 50g caster sugar 1 cinnamon stick 3 pears, peeled, cored and quartered For the base: 125g plain digestive biscuits 75g ginger biscuits 1 tsp ground ginger 100g unsalted butter, melted For the filling: 450g cream cheese 4 eggs 150g caster sugar Method: 1. Preheat oven to 180°C / 160°C fan. Grease a 23cm springform cake tin. 2. For the pears, add 200ml water to a saucepan. Add the sugar and cinnamon stick then cook over a low-medium heat. 3. Once the sugar has dissolved, bring the heat up higher until boiling. Reduce to low again then add the pears. Cook for 10 minutes until softened, then remove from the liquid and leave to cool. Reserve the poaching liquid. 4. Place the biscuits and ground ginger in a food processor and blitz until they resemble breadcrumbs. Tip into a bowl, then add the melted butter and mix to combine. 5. Pour into the prepared cake tin, making sure it is distributed evenly across the whole tin, and press down firmly. 6. Bake for 10-15 minutes to set the base, then remove from the oven. Set aside to cool. 7. For the topping, add half of the poaching syrup to a large bowl then mix in the cream cheese, sugar and eggs. Beat together until smooth. 8. Distribute the pear pieces over the biscuit base, then pour the cream cheese filling over them before smoothing the top with a spatula. 9. Bake for around 45 minutes until just golden on top, and the filling is set. If it is still a bit wobbly, put back in the oven for another 5-10 minutes. It will be slightly cracked on top; this is normal! 10. Put in the fridge to set for at least a few hours, preferably overnight. To serve, release from the springform tin and gently use a palette knife to loosen the cake from the bottom of the tin and slide onto a plate. 11. Top with some flaked almonds and/or orange zest and dust with icing sugar, then cut into slices to serve.