Maple Cheesecake with Roasted Pears

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 bars (8 ounces each) cream cheese, room temperature

¾ cup pure maple syrup

1 cup cold heavy cream

2 tablespoons confectioners' sugar

1 Easy Press-In Pie Crust, made in a 9-inch springform pan with vanilla wafers

Nonstick cooking spray

2 medium pears, such as Bosc or Bartlett, sliced lengthwise ⅛ inch thick

Directions at marthastewart.com

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