Combine all ingredients in a given sequence, to produce a dough. Separate into two equal balls which are wrapped in transparent foil and left in the chamber for about 30 minutes (or until firm dough can be grated). On baking paper with coarsely grated grater first ball of dough, lightly pressed. All products without cream pear beat with mixer until smooth mixture. The pear is peeled and cut into small pieces and then added to the cream, stirring with a spoon to blend Kolkata. Pour the mixture over grated base. Top grate in large pieces grater and the second ball of dough. Distribute evenly on top. Bake in a preheated 170 degrees oven (average of the BBQ fan) to dry stick (to me was baking about 40 minutes). Allow cheesecake to cool completely. Prepare glaze priming him. I used chocolate with cocoa milniq Шоколадова icing with cocoa . I was left a little white chocolate, grated and sprinkled it on top. Finished cheesecake should stand for several hours in the refrigerator. The products are shaped with a diameter of 22 cm. * 1 cup = 240 ml