46 vanilla wafers
3 tablespoons granulated sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup pure maple syrup
1 cup cold heavy cream
2 tablespoons confectioners' sugar
nonstick cooking spray
1 medium pear, sliced lengthwise 1/8 inch thick
Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. Add granulated sugar, salt, and butter and pulse until combined.
Firmly press crumb mixture into bottom and halfway up sides of a 9-inch springform pan.
Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.
In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and confectioners' sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder.
Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).
Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with maple syrup.
Broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool.
To serve, arrange pear slices on cheesecake.