Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with baking spray with flour. Line pan with heavy-duty foil, letting excess extend over sides of pan.

In a large bowl, stir together cookie crumbs, 6 tablespoons (84 grams) melted butter, and ¼ teaspoon salt until well combined; using a small straight-sided measuring cup, press into bottom of prepared pan.

Bake until set and fragrant, 12 to 15 minutes. Let cool on a wire rack for 30 minutes. Increase oven temperature to 425°F (220°C).

Line a rimmed baking sheet with parchment paper. On prepared pan, toss together pears, 2 tablespoons (24 grams) sugar, and remaining 2 tablespoons (28 grams) melted butter until well coated. Arrange pears cut side down.

Bake for 20 minutes; turn pears, and bake until soft and golden brown, 10 to 15 minutes more. Let cool completely on pan. Finely chop pears; spread evenly onto prepared crust. Reduce oven temperature to 325°F (170°C).

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape sides of bowl. Add flour, vanilla bean paste, cinnamon, remaining 1 cup (200 grams) sugar, and remaining ¼ teaspoon salt; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Add sour cream; beat at medium-low speed until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Pour mixture onto prepared crust, spreading into an even layer with a small offset spatula. Tap pan on a kitchen towel-lined counter a few times to release air bubbles. Place baking pan in a large roasting pan.

Position oven rack so top of roasting pan is 6 to 6½ inches from top heating element; place roasting pan in oven, and add hot water to come 1 inch up sides of baking pan.

Bake until edges are set, top looks dry, center is almost set, and an instant-read thermometer inserted in center registers 150°F (66°C) to 155°F (68°C), 35 to 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 1½ to 2 hours. Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top.

Using excess foil as handles, carefully remove from pan, and transfer to a cutting board. Using a warm dry knife, cut into bars. Serve immediately with whipped cream and Candied Pear Slices.

Preheat oven to 200°F (90°C). Line a baking sheet with a silicone baking mat or greased foil. Reserve another baking sheet and another silicone baking sheet.

In a small bowl, stir together 1¾ cups (420 grams) water and lemon juice until well combined.

Halve pear, and slice paper-thin, cut side down, on a mandoline. Place pear slices in lemon water for 5 minutes. Gently remove pear slices, discarding lemon water, and pat dry with a clean towel. Arrange pear slices on prepared pan, ensuring slices are not overlapping. Top pear slices with reserved mat and then reserved pan.

Bake until dry, about 1 hour. Remove top pan and mat. Bake 10 minutes more. Let cool completely on pan.

In a small wide-rimmed heavy-bottomed saucepan, stir together sugar, ¼ cup (60 grams) water, and corn syrup. Cook over medium heat until sugar dissolves. Increase heat to medium-high, and bring to a boil, using remaining 1 tablespoon (15 grams) water to brush down sides of pan. (Do not stir once it starts to boil.) Cook until desired light amber color is almost reached and a candy thermometer registers 315°F (150°C). Remove from heat, and let stand until bubbles settle, about 1 minute. (Caramel will darken a bit more as it sits.)

Using a pair of tweezers or small tongs, carefully dip pear slices into hot candy, and return to silicone mat; let cool completely. Use as desired.