Caramelize shallots in a pan on medium-high heat in butter. When the shallots have turned medium to dark brown, remove from heat and let stand. Blend the cheeses in a mixer until the gorgonzola crumbles have broken into small bits. Then, add eggs and salt and pepper to taste.

Lightly butter two 12-ounce ramekins and fill halfway with cheesecake batter. Top with a layer of caramelized shallots, then fill with remainder of cheesecake batter, smoothing tops with the back of a spoon.

Put ramekins into a deep baking dish and pour water around them to come halfway up the sides of the ramekins. Bake filled ramekins at 400º F for 45 minutes until the tops of the cheesecakes are golden brown and the cheesecakes are still jiggly in the center. Remove from oven and cool in water bath to help prevent the tops from cracking.

For pear compote topping

Simmer all ingredients on high until pears are soft, cranberries have plumped and liquid is reduced by half.