HEAT oven to 425°F.
BEAT butter and 1/3 cup sugar in small bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese and 1/3 cup of the remaining sugar in same bowl with mixer until blended. Add egg and vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar and cinnamon until blended. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; top with nuts. Bake 10 min.
REDUCE temperature to 375°F; bake torte 25 min. or until center is set. Cool completely. Run knife around rim of pan to loosen torte. Remove rim. Refrigerate torte 3 hours.