Blue Cheese Cheesecake with Cherry Pear Compote

Combine 1/2 cup of softened butter, 4 ounces of grated Parmesan cheese, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large mixing bowl using an electric mixer until it reaches a light and fluffy consistency. Gradually add the flour, mixing on low speed until the mixture resembles large crumbs. Transfer the dough to a surface and shape it into a log, wrapping it with plastic wrap before refrigerating for about 1 hour.

Preheat your oven to 350 degrees F (175 degrees C). Slice the chilled dough into 1/4-inch thick pieces and arrange them on a baking sheet.

Bake the crackers in the preheated oven for about 22 minutes, or until they turn golden brown. Allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Reduce your oven heat to 300 degrees F (150 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then butter the paper and the sides of the pan.

In a food processor, combine toasted pecans, baked crackers, and 1 tablespoon of melted butter. Process until the mixture is crumbled. Press the crumbs into the prepared pan, chilling it in the refrigerator while preparing the filling.

In a large mixing bowl, beat three 8-ounce packages of cream cheese, 8 ounces of blue cheese, and 6 ounces of Parmesan cheese using an electric mixer until it reaches a smooth and creamy consistency. Add eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in heavy cream and 1 teaspoon pepper with the last egg. Pour the mixture into the prepared pan.

Bake the cheesecake in the preheated oven for about 1 1/2 hours, or until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Remove the cheesecake from the oven and run a paring knife around the edges of the pan, setting it on a wire rack to cool at room temperature for 1 hour before refrigerating and cooling for an additional 4 hours or overnight.

Heat olive oil in a skillet over medium heat, then stir in an onion until it's softened and translucent, about 5 minutes. Reduce the heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15-20 minutes more. Add chopped pears, dried cherries, balsamic vinegar, brown sugar, and 1/4 teaspoon salt to the skillet. Cook and stir until the pears are tender. Remove the onion and fruit from the skillet using a slotted spoon, draining the juice back into the skillet. Mash the fruit in a bowl with a fork, then simmer the juice in the skillet over medium heat until it thickens, about 5 minutes. Transfer the glaze to a separate bowl.

Beat the remaining 8-ounce package of cream cheese, 4 ounces of blue cheese, 2 ounces of Parmesan cheese, and 1/2 teaspoon black pepper using an electric mixer until it reaches a smooth consistency. Spread the cheese mixture over the cooled cheesecake, sprinkling with candied pecans. Serve with cherry pear compote, sliced pear, and vinegar glaze on the side.