In a stand mixer fitted with the whisk attachment, add 16 ounces (two 8 ounces packages) of room temperature cream cream and beat until smooth.

Add  one 14 ounce can of sweet condensed milk and whip until combined.

Add fresh squeezed lemon juice. and mix well.

Place mixture into the refrigerator until ready to use.

Peel both pears, slice one in half lengthwise and sprinkle with 1 tsp of sugar and 1/2 tbsp of cinnamon. Place in in small roasting pan and cook at 350 for 45 minutes. Remove from heat and place in fridge to cool. Using a skillet add 1 tbsp of butter. Peel, core and chop the remaining pear and to melted butter and sprinkle with 1 tbsp of sugar and 1/2 tbsp of cinnamon and cook over low heat for 20 minutes. Remove from heat, place in a glass bowl and cool in the refrigerator. When chopped cooked pears are cool fold into no-bake cheesecake mixture and return to fridge.

Wipe out skillet and over medium heat add remaining butter, brown and white sugars, add rolled oats, cinnamon, nutmeg and sprinkle in flour a little at a time while stirring. Add crushed Graham crackers. Mixture should be crumbly. Remove from heat and set aside.

Fill a glass halfway with cheesecake mixture. Add a little bit of crumble mixture, add more pear cheesecake and top with a roasted half pear slice and crumble topping

Serve.