COMBINE the flour, oats, brown sugar, almonds and melted butter, mix to combine. Press half the mixture into the base of a greased and lined 20cm springform pan. Bake at 180°C for 10 minutes.

COMBINE the Philly*, sugar, custard powder and vanilla, mix until smooth. Whisk in the milk, a little at a time, until smooth. Pour mixture into a small saucepan and stir over medium-low heat until thickened slightly.

SCATTER the pear slices over the cooked base, sprinkle with cinnamon and pour over Philly* mixture. Crumble the remaining oat mixture over the top and gently press down. Bake at 180°C for 25 minutes or until golden. Allow to cool slightly before removing from pan. Serve warm or chilled.