For Crust:
Combine chocolate wafer crumbs, melted butter and sugar; mix well. Press onto bottom and 1-inch up the sides of a 9-inch or 10-inch springform pan. Chill while preparing filling.

For Filling:
In bowl beat ricotta until smooth. Beat in sugar until well blended. Beat in flour, vanilla, orange peel and salt until well mixed. Beat in eggs just until blended. Pour into prepared crust. Bake in 325 degree F oven for 1 hour. Meanwhile, thinly slice pear halves lengthwise. Remove cheesecake from oven; arrange pear slices on top. Return to oven about 20 minutes longer or until knife in center comes out almost clean. Cool on rack. Melt together semi-sweet chocolate and shortening; drizzle on cooled cheesecake. Chill at least 4 hours before serving.

Recipe Courtesy of Pacific Northwest Canned Pears.