Melanie Jayne Salted Caramel & Pear Cheesecake

Preheat the oven to 350 degrees F (180 degrees C).

For the chocolate ganache: in a bowl, put Chocolate Chips (2/3 cup). Add Heavy Cream (1/2 cup). Whisk them together. Heat the mix on the stove on medium heat until it begins to bowl.

Add Butter (1/3 cup) to Graham Cracker Crumbs (2 cups) and mix them together. Put the mixture into a lined and greased spring form tin and press it down. Put it into the oven preheated to 350 degrees F (180 degrees C) for about 7 minutes.

Use a mixer to cream together Cream Cheese (2 cups) and Granulated Sugar (3/4 cup) for three minutes on high speed. After that, mix in Vanilla Extract (2 tsp), Simply Organic Cinnamon, Ground (2 tsp), Eggland's Best Classic Eggs (2), Oranges (3 1/2 Tbsp), Sour Cream (2 Tbsp) and All-Purpose Flour (2 Tbsp).

Remove the seed and stem from the Pear (1) and slice it up thinly. Pour in some of the cheese mix on the crumb mixture, then arrange the pear slices on it. Pour in the rest of the cheese mixture. Spread it out.

Put Rolo® Chocolate Candies (1 1/2 cups) on the top and slightly press them down. Put the pan on a rack, and into the oven preheated to 350 degrees F (180 degrees C) for an hour. Fill the rack around the pan with hot water. After thirty minutes, bring down the temperature to 300 degrees F (150 degrees C).

Open the oven door slightly and only take out the cake once its completely cooled. Put it into the freezer until it is completely frozen. Take it out of the freezer, and heat the sides with a kitchen torch. Take out the cake, remove the parchment and put it on a wire rack.

Pour Caramel Sauce (to taste) on the top. Also drizzle some chocolate ganache on top. Lay some caramel pieces on the top. Once it has chilled a bit, sprinkle over some Sea Salt (to taste).