Combine 3/4 cup sugar, pear brandy, lemon zest, cinnamon stick, vanilla bean, star anise, cloves, and 1 1/2 cups water in a saucepan.

Bring to a boil over high heat.

Add the pears and set a plate on them to submerge them.

Simmer until tender, about 3 minutes.

Transfer the pears to a plate to cool.

Boil the poaching liquid until reduced to a syrup, about 4 minutes.

Strain the syrup and let cool.

Butter nine 1/2-cup ramekins and coat with sugar.

Trim the pears to 2 inches long and slice them 1/4 inch thick.

Fan the pear slices in the prepared ramekins, overlapping slightly.

Add 1 tsp of the poaching syrup to each ramekin.

Preheat oven to 325°F (163°C).

Beat the cream cheese until light and fluffy.

Beat in the remaining 3/4 cup sugar until smooth.

Beat in the mascarpone cheese.

Add the vanilla extract and then the eggs, one at a time.

Spoon the cheesecake batter into the ramekins.

Set the ramekins in a roasting pan.

Add enough hot water to the pan to reach two-thirds of the way up the sides of the ramekins (bain-marie).

Bake for about 35 minutes, or until just set.

Transfer to a rack to cool, then refrigerate overnight.

Run a knife around each cheesecake and invert onto a plate.

Spoon a little of the reserved poaching liquid around each cheesecake and serve.