maple cheesecake with roasted pears

the goods:

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.