2 T brown sugar
5 T butter, melted, divided
2 cans (8 oz. each) pineapple slices in juice, well drained
7 Maraschino cherries, well drained, stemmed
1 C graham cracker crumbs
3/4 C plus 3 T granulated sugar, divided
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 C Sour Cream
2 tsp vanilla
Heat oven to 325*. Mix brown sugar and 2 T butter in 9-inch round pan; spread to evenly to cover the bottom. Top with pineapple slices, cutting if necessary to make an even layer. Place cherries in centers of pineapple slices. Mix graham crumbs, 3 T granulated sugar and remaining butter until blended. 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 rim of pan to loosen cake; cool 40 min. Invert cheesecake onto plate; remove pan. Refrigerate cheesecake 3 hours or more. Serve.
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