Brown Sugar Cheesecake with Cranberry Compote

INGREDIENTS

Cheesecake:

1 3/4 cups

gingersnap crumbs (about 30 cookies, finely crushed)

2 tbsp

butter, melted

1 tbsp

fat-free milk

Cooking spray

2 cups

1/3-less-fat cream cheese

1 cup

fat-free cream cheese

1/2 cup

packed dark brown sugar

1/4 cup

granulated sugar

1 3/10 oz

cake flour (about 1/3 cup)

large eggs

1/2 cup

reduced-fat sour cream

2 tbsp

maple syrup

1 tbsp

vanilla extract

Compote:

2 cups

fresh cranberries (about 8 ounces)

1 cup

shredded peeled ripe pear (1 medium)

1/2 cup

packed dark brown sugar

3/4 cup

fresh orange juice (about 3 oranges)

1/4 tsp

ground cinnamon