Preheat oven to 425 °F. Combine butter with 1/2 C. sugar until crumbly. Stir in the flour and walnuts. Coat the bottom of a 9″ fluted tart pan with a removable bottom with cooking spray. Press the walnut crust onto bottom and sides of pan. Stir the cream cheese until smooth; beat in 1/4 C. sugar, egg and vanilla and spread over the crust. Arrange pears in a pattern over the cream cheese mixture. Combine the cinnamon and remaining sugar over the pears. Bake for 10 minutes, reduce heat to 350 °F and bake an additional 15-20 minutes until the filling is set. Cool 1 hour on wire rack. Refrigerate at least 2 hours before serving.