Preheat the oven to 190°C.
Mix breadcrumbs, Pecorino, butter, and pepper to form the base.
Press the mixture into the tin and bake for 10-15 minutes until crisp.
Remove from oven and reduce the temperature to 180°C.
Beat eggs with curd cheese, then stir in fromage frais and seasoning.
Stir in coarsely crumbled Roquefort and chives.
Pour mixture into the tin, top with spring onions, and bake for 30-40 minutes.
Cool the cheesecake for 20 minutes before slicing.
Peel pears leaving stalks intact, cut in half through the stalk, and core.
Slice pears thinly while keeping them joined at the top, then fan them out.
Crush garlic and salt into a paste, then mix in mustard and pepper.
Whisk in balsamic vinegar and oil to create the vinaigrette.
Serve pear halves with cheesecake slices topped with vinaigrette.