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1. Heat oven to 325°F. Place gingersnaps in the bowl fitted with the ultrablade knife and mix at speed 12 for 30 seconds. Scrape the sides of the bowl and mix until crumbs form. Add melted butter, mix and press into the bottom of a 9-inch springform pan. Wipe out bowl.
2. Place cream cheese, flour, sugar, mascarpone and vanilla in bowl fitted with kneading/crushing blade. Mix at speed 4 for 20 seconds. Mix at speed 12 for 45 seconds. Drain pears, reserving 1/2 cup of the syrup. Add 1/2 cup syrup to cheese mixture. Mix at speed 4 for 30 seconds, scraping the sides of the bowl if necessary. Cover and refrigerate pears.
3. Spread cheese mixture carefully over crust. Wrap bottom and sides of pan securely in a square of heavy-duty foil. Place inside larger baking pan. Pour boiling water in large pan 1 inch up side of springform pan. Bake 50-60 minutes or until center is set. Remove to cooling rack and cool 1 hour. Cover loosely and refrigerate 1 hour.
4. Place chocolate in medium microwavable bowl. Microwave 1 minute at 50% power; stir. Microwave 2 minutes more or until melted. Stir in oil. Spread over cooled dessert. Pat pears dry with paper towels. Cut each half into 4 slices. Arrange pears over chocolate. Refrigerate for at least 3 hours.