Ingredients:

• 3/4 cup toasted breadcrumbs
• 3/4 cup finely chopped toasted walnuts
• 3 tablespoons unsalted butter, melted

Preparation:
Preheat oven to 325ºF. Combine the ground walnuts, breadcrumbs, and melted butter. Press mixture onto the bottom of an 8-inch spring form pan.

Ingredients:

• 1 pound ricotta cheese
• 1 pound good-quality blue cheese at room temperature
• 3 eggs
• 1/4 cup heavy cream
• 1 clove garlic, minced
• 1 tablespoon fresh rosemary, minced
• salt and freshly ground black pepper

Preparation:
Beat together ricotta cheese, eggs, and cream in a medium-mixing bowl with an electric mixer on low to medium speed until just combined. Add blue cheese, garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.

Cool for 15 minutes on a wire rack. Loosen the crust from the sides of pan; cool 30 minutes more. Remove sides of pan. Cover and refrigerate at least 3 hours or overnight.

Ingredients:

• 3 ripe Bosc pears, peeled and halved
• 2 cups Ruby Port
• 3 tablespoons sugar
• 1 cinnamon stick

Preparation:
Add pears, port, sugar and cinnamon stick to medium saucepan. Simmer on low-medium heat until the pears are cooked. Remove pears with a slotted spoon and transfer to a plate. Cover and refrigerate to cool completely. Continue to simmer remaining ingredients until the volume has been reduced to 1 cup. Remove cinnamon stick and cool.

When cheesecake and pears have completely cooled, arrange pears on top of the cheesecake, cut side down.

To serve, cut into wedges. Spoon Port reduction over each slice.