To make pastry, sift flour and salt into a medium bowl.
Using a pastry blender, cut in butter evenly.
Mix in sugar, vanilla and egg to make $ dough.
Wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit an 8-inch (20-cm) flan tin with a removable bottom.
Place dough in tin.
Bake blind 30 minutes or until golden.
Cool on a rack.
To make filling and topping, drain pears; reserve 3 tablespoons juice.
Moisten pears with a little kirsch.
Beat cream cheese, 1/2 cup (120 g) sugar, lemon juice and remaining kirsch in a medium bowl.
Dissolve gelatin in reserved pear juice over low heat.
Cool slightly.
Stir into cheese mixture.
Place pears in pastry shell.
Fill with cheese mixture.
Refrigerate.
Whip cream with remaining sugar.
Mix two-thirds of cream, 3 tablespoons praline and half the red currant jelly.
Spread over cheesecake.
Decorate with piped rosettes using remaining cream mixture.
Garnish with remaining jelly and praline.