Pineapple Upside-Down Cheesecake

Ingredients

• 2 Tbsp brown sugar 
• 5 Tbsp butter divided melted
• 0.8 cup knudsen cream sour
• 24 oz philadelphia cream cheese softened
• 3  eggs 
• 1 cup graham cracker crumbs 
• 0.8 cup granulated sugar divided
• 7  maraschino cherries stemmed drained well
• 16 oz pineapple in juice drained well canned
• 2 tsp vanilla 

Equipment

• frying pan
• oven
• knife
• blender

Directions

1. Heat oven to 325F.
2. 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.
3. Place cherries in centers of pineapple slices.
4. Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices.
5. Beat cream cheese and remaining granulated sugar with mixer until blended.
6. Add sour cream and vanilla; mix well.
7. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
8. 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.