1.Grease 11cm x 34cm rectangular loose-based flan tin or 22cm springform tin.
2.Process biscuits and almonds until fine. Add butter; process until combined. Press mixture over base and side of tin. Refrigerate 30 minutes.
3.Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
4.Beat cheese, sugar and golden syrup in small bowl with electric mixer until smooth. Stir in gelatine mixture; fold in cream. Pour filling into tin; refrigerate overnight.
5.To make roasted pears, preheat oven to 200°C/180°C fan-forced. Place pears in single layer, in large shallow baking dish; drizzle with golden syrup, dot with butter. Roast, uncovered, about 30 minutes, turning occasionally or until pears are soft. Cool to room temperature.
6.Top cheesecake with pears and syrup.
You can use low-fat cream cheese in this recipe if you prefer.Note