Prepare the crust: Preheat oven to 350 degrees. In a food processor, pulse digestive biscuits and salt until finely ground (you should have about 1 ½ cups). Add ¼ cup maple syrup and melted butter; pulse until combined.

Firmly press crumb mixture into bottom and up sides of a 8 or 9-inch springform pan. The crumbs should come about 3 inches up the sides. Bake until crust is dry and set, about 12 minutes. Let cool completely on a wire rack. Once cool wrap exterior of pan (including base) in a double layer of foil; set aside.

Prepare the filling: In bowl of a stand mixer fitted with paddle attachment beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add remaining 3/4-cup syrup and eggs, 1 at a time, beating well after each addition. Add cream and vanilla; beat until just combined. Scrape the filling into the prepared pan.

Set the lined and filled springform pan inside a large, shallow roasting pan. Transfer to heated 350 degree oven. Carefully add hot water into roasting pan to reach halfway up sides. Bake until cake is set but still slightly wobbly in center; about 1 hour.

Transfer cake pan to wire rack; let cake cool completely. Refrigerate, from 3 hours to overnight.

Prepare the pears: Turn the broiler to high. Lightly coat one or two (depending on size) parchment-lined rimmed baking sheet with cooking spray. Choose 24 of the nicest looking most uniformly sized pear slices. arrange them in a single layer on sheet and brush with remaining 2 tablespoons maple syrup. Place under the broiler and broil until slightly charred on the edges and browned in spots, about 4-6 minutes, rotating sheet frequently. Carefully transfer the pears to a new piece of parchment so as to avoid sticking. Let cool. If moisture puddles onto the pears during cooling, blot lightly with a paper towel before proceeding