1 can (16 oz.) Bartlett pear halves
1 pkg. (6 oz.) zwieback
1/2 c. soft butter
1/8 tsp. nutmeg
3/4 c. sugar, divided
1 env. unflavored gelatin
3 eggs, separated
2 pkg. (8 oz. each) cream cheese, softened
1 tbsp. lemon juice
1 tsp. vanilla
Grated peel of 1 lemon
1 c. heavy cream, lightly whipped
3/4 c. apricot preserves

Drain pears, reserving syrup and cut into quarters. Chill.

Crush zwieback into fine crumbs and blend with butter, nutmeg and 1/4 cup sugar. press onto bottom and 2 inches up sides of 9 inch springform pan. Bake at 400 degrees for 10 minutes. Cool.

Soften gelatin in 1/2 pear syrup. In saucepan blend egg yolks, remaining sugar and pear syrup, plus additional water if necessary to measure 1/2 cup. Cook over low heat, stirring constantly until thickened, about 10 minutes. Stir in gelatin until dissolved. Gradually add gelatin mixture to cream cheese, beating at medium speed of electric mixer. Add lemon juice, vanilla and lemon peel. Beat until well blended. Fold in whipped cream, then stiffly beaten egg whites.

Pour into zwieback crust and chill until set. Remove sides from springform pan. Arrange canned pear quarters on top of cake. Heat and strain apricot preserves. Cool to lukewarm. Drizzle over pears on top of cheesecake. Chill well. Makes 8-10 servings.