Pineapple Upside Down Cheesecake

2 Tbsp. brown sugar
5 Tbsp. butter, melted, divided
2 cans (8 oz. each) pineapple slice s in juice, well drained
7 maraschino cherries, well drained, stemmed
1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. granulated sugar, divided
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup Sour Cream
2 tsp. vanilla
3 eggs

Heat oven to 325ºF.

Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.

Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices.

Beat cream cheese and remaining granulated sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.

Bake 55 min. to 1 hour or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.

Kitchen Tips

-Tip 1
Size Wise
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cakes makes enough or 16 servings.

-Tip 2
Substitute
Prepare using Neufchatel Cheese.

-Tip 3
For best results, the pineapple slices and cherries should be well drained and patted dry before using as directed.

– Tip 4
If using a dark baking pan, reduce oven temperature to 300ºF