Pineapple Upside Down Cheesecake

• 2 tbsp brown sugar
• 5 tbsp butter, melted and divided
• 20 oz can pineapple slices in juice, well drained
• 7 marschino cherries well drained and stems removed
• 1 cup graham cracker crumbs
• 3/4 cup sugar
• 3 tbsp sugar
• 3 packages 8 oz. cream cheese, softened
• 3/4 cup sour cream
• 2 tbsp vanilla
• 3 eggs

1. heat oven to 325
2. mix brown sugar & 2 tablespoons of butter.
3. pour into 9 inch round pan ( I used a springform) spread evenly over bottom of pan.
4. top with pineapple slices.
5. put cherries and middle of pineapple slices.
6. Mix graham cracker crumbs, 3 tablespoons of sugar and remaining butter until blended.
7. pour over pineapple slices and press down gently.
8. beat cream cheese and 3/4 cup of sugar with mixer until blended.
9. add sour cream and vanilla.
10. mix well.
11. add eggs, one at a time, beating on low speed after each until blended.
12. Pour over crust.
13. bake for 55 minutes to 1 hour or until center is almost set
14. run knife around rim of pan to loosen.
15. cool for 40 minutes.
16. invert cheesecake onto plate, remove pan.
17. refrigerate for 3 hours.

brown sugar, butter, pineapple, marschino cherries, graham cracker crumbs, sugar, sugar, cream cheese, sour cream, vanilla, eggs

Taken from cookpad.com/us/recipes/347995-pineapple-upside-down-cheesecake (may not work)