Combine raspberries in syrup and cornstarch in small saucepan.
Stir to dissolve cornstarch.
Over medium heat, bring to a boil and cook just until clear and thickened, stirring constantly.
Cool for 10 minutes.
Spoon 1/3 cup raspberry sauce on top of cheesecake.
Cut 3 or 4 Canned Pear halves in half lengthwise.
Arrange pears spoke-fashion on top of sauce.
Garnish with fresh raspberries, if desired.
Melt chocolate with shortening.
Drizzle over pears.
Cut into wedges and serve with remaining raspberry sauce.