1 box of graham cracker crumbs
½ cup maple syrup
1 stick of butter
Melt butter then mix all ingredients together. Line a spring-form pan bottom with parchment paper cut to size. Then press mixture into pan, pushing up the sides. Line outside of pan with 2 layers of heavy duty aluminum foil to prevent leaks.
4 8-ounce packs of cream cheese
1 cup maple syrup
1 tbs vanilla
Beat cream cheese until soft and creamy with an electric mixer or wooden spoon. Add eggs one at a time, beating to make sure it is fully incorporated, alternating with the maple syrup. Add vanilla and mix again. Pour into pan with crust prepared. Cook in center of oven at 350F for 1 hour. The center will not be set when the time is up, but remove it anyways. It will set while it cools for at least 4 hours to overnight.
2 tbs maple syrup
Slice the pears lengthwise thinly. Line a baking tray with parchment paper and a quick spray of cooking oil to prevent sticking. Lay out the pears and brush with 1 tbs of maple syrup then bake at 450F until soft, about 15 minutes, turning the tray a few times.
Remove the pears from the oven and turn on the broiler. Brush the pears with the remaining maple syrup (very important, don’t forget the second coat of syrup!), and broil until lightly browned. Rotate often and be careful to not burn! Let them cool completely before garnishing the cake.