Gingersnap-Pear Cheesecake

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6 tablespoons unsalted butter, melted

1 1/2 cups crushed gingersnaps (about 40 cookies)

2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick

1/4 teaspoon ground ginger

16 ounces cream cheese, at room temperature

1 1/4 cups granulated sugar

2 large eggs, at room temperature

3 teaspoons vanilla extract

1 cup sour cream, at room temperature

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