Apple Pear Crumble Pie

¾ cup crushed NILLA wafers (about 24 wafers)
¼ cup firmly packed brown sugar
¼ cup (1/2 stick) butter/margarine, melted
1 ready to use refrigerated pie crust (12/ of 15 ounce package)
4 ounces (1/2 of 8 ounce package) cream cheese, softened
2 large baking apples, peeled and sliced  (for a juice pie, use Gold Delicious, McIntosh or Granny Smith)
1 large fresh pear, peeled, sliced
1/3 cup granulated sugar
¼ cup flour, divided
½ teaspoon ground cinnamon
1 ¼ cups thawed Cool Whip whipped topping

Preheat oven to 375 degrees.  Mix wafer crumbs, brown sugar and butter until well blended; set aside.  Place pie crust in greased 9-inch pit plate.  Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture.  Set aside.  Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat.  Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.  Bake 35 minutes or until fruit is tender and crust is lightly browned, covered loosely with foil after 25 minutes, If necessary to prevent crust from over browning. Cool on wire rack.  Serve topped with the whipped topping.  Store any left over pie in refrigerator