This savoury cheesecake can be made ahead ro reduce your workload on the day of your dinner.
Preheat the oven to 200°C/gas mark 6. Grease and line the base of a 22cm springform cake tin.
In a food processor, pulse the oatcakes and walnuts until they have broken down into crumbs, then tip out into a bowl and mix with the melted butter and a twist of black pepper. Press firmly into the base of the tin, then bake in the oven for 10 to 15 minutes, until golden.
Reduce the oven temperature to 180°C/gas mark 4.
Put the mascarpone, ricotta and cream cheese in a bowl and mix until smooth. Add the eggs and lemon zest and give it another good mix.
Gently fold in the crumbled blue cheese, being careful to keep the pieces intact. Season to taste with salt and pepper.
Pour the filling over the cooked base, then bake in the oven for 50 to 60 minutes, until just set. Cover with foil if the top is browning too quickly.
Allow to cool in the tin on a wire rack, then cover and chill in the fridge for 4 to 5 hours or overnight.
When ready to serve, release the cheesecake from the tin, cut into slices and garnish with the fresh thyme. Serve each slice with half of a pear in red wine and a spoonful of the red wine syrup.