Pineapple Upside-Down Cheesecake

Ingredients

• 5 tablespoons butter , melted, divided
• 2 tablespoons brown sugar
• 7 tos 8 canned pineapple slices , drained
• 7 maraschinos cherries , drained and stemmed
• 1 cup graham cracker crumbs
• 3 tablespoons white sugar
• 3 , 8 ounce
• 0.75 cups white sugar
• 0.75 cups sour cream
• 2 teaspoons vanilla extract
• 3 eggs

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C).

2. 2

   Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover the bottom of the pan. Top with pineapple slices, then place one cherry into the center of each slice.

3. 3

   Mix graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons melted butter together in a small bowl until well combined. Press mixture over pineapple slices.

4. 4

   Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition until blended. Pour batter into the cake pan.

5. 5

   Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour. Remove from the oven.

6. 6

   Run a knife around the inside edge of the pan to loosen. Allow to cool completely, about 30 minutes. Invert onto a serving plate and refrigerate for at least 3 hours before serving.