Preheat oven to 350 degree F. In a medium mixing bowl combine flour, 1/4 cup sugar, and cinnamon. Cut in butter until pieces are the size of small peas. Stir in nuts. Add egg yolk and vanilla; stir to combine. Press onto bottom and 2 inches up the sides of an 8-inch springform pan. Chill.
In a small saucepan combine chopped white baking squares or bars and whipping cream; cook and stir over low heat until baking squares or bars are melted. Cover and keep warm.
In a large mixing bowl beat cream cheese and 1/2 cup sugar until combined. Add eggs all at once; beat in at low speed just until combined. Stir in melted mixture and the chopped pear. Pour into prepared pan. Place in a shallow baking pan in the oven. Bake for 45 minutes or until center appears nearly set when shaken.
Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.
In a small bowl stir together the caramel ice cream topping and rum or pear nectar. Drizzle over slices of cheesecake. Makes 12 servings.