Step 1: Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
Step 2: Combine gingersnap crumbs and melted butter; press firmly into the bottom of the pan and bake for 10 minutes.
Step 3: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Step 4: Add sour cream, ground ginger, and vanilla extract, mixing until just combined.
Step 5: Add eggs one at a time, beating on low speed until just incorporated into the ginger pear cheesecake recipe batter.
Step 6: Pour the batter over the crust and bake in a water bath for 60-70 minutes or until the center is slightly jiggly.
Step 7: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
Step 8: In a skillet, melt 1 tbsp butter and sauté sliced pears with brown sugar and fresh ginger until tender.
Step 9: Once the cheesecake is chilled for at least 6 hours, arrange the pears on top and serve.