Preheat oven to 425 F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread firmly onto bottom and 1-inch up side of 9-inch spring form pan.
Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; sprinkle with almonds.
Bake 10 minutes. Reduce temperature to 375 F; combine baking 25 minutes, or until center is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store leftover torte in refrigerator.