Raspberry Pear Cheesecake



Raspberry Pear Cheesecake

1 prepared plain cheesecake
1 10-ounce package frozen raspberries in syrup, thawed
2 tsp cornstarch
3 – 4 canned pear halves, WELL DRAINED
fresh raspberries (frozen unsweetened are okay but not as good)
½ ounce semi-sweet chocolate
½ tsp solid shortening

Combine frozen raspberries in syrup and cornstarch in small saucepan. Stir to dissolve cornstarch. Over medium heat, bring to a boil and cook just until clear and thickened, stirring constantly. Cool for 10 minutes. Spoon 1/3 cup raspberry sauce on top of cheesecake. Cut pear halves in half lengthwise. Arrange pears spoke-fashion on top of sauce, leaving a small circle in the middle. Garnish with fresh raspberries in the middle and between the pears at the edges. Melt chocolate with shortening. Drizzle over pears. Cut into wedges and serve with remaining raspberry sauce.