Here's a new recipe I ran across in a magazine at the beauty shop. I've made it twice and Bob and I think it's yummy!

PEAR CHEESE PIE

Crust:
1-1/4 Cup pecan sandie cookie crumbs plus 3T unsalted butter, melted
Mix and press evenly into a 9" pie pan; cover and place in freezer

Filling:
1 8oz. package cream cheese softened
1 Cup small curd cottage cheese, drained
3/4 C sugar
2 eggs
3/4 C chopped pears (1 medium) [I used a can of Albertson's pear halves and chopped]
2 tsp grated nutmeg
2 tsp vanilla extract

To make filling: In mixer with paddle attachment, beat cream cheese, cottage cheese and sugar on medium high speed until very smooth, approx. 3 minutes. Add eggs one at a time, beating after each. Fold in pear, vanilla and nutmeg by hand.

To assemble: Pour mixture over frozen crust, smoothing to edges; bake in preheated 325 degree oven until top is light brown and center has slight jiggle, 35-40 minutes. Let cool on wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Top servings with a dollop of whipped cream as desired.