This Pineapple Upside Down Cheesecake looks too good!  Give it up for the talented Janét Williams of Bake Geek! Try her FULL RECIPE below!

2 Tbsp brown sugar
5 Tbsp butter melted & divided
1 can of pineapple sliced & drained
7 maraschino cherries drained
1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp granulated sugar, divided
3 pkg (8 oz each) Philadelphia Cream Cheese softened
3/4 cup of sour cream
2 tsp vanilla
3 eggs


Heat oven to 325°F

Mix brown sugar & 2Tbsp of butter into 9-inch round pan until blended. Spread to evenly cover the bottom of pan. Top with pineapple slices, cut if needed to make a even layer. Place cherries in the center of pineapple.

Combine graham crumbs, 3 Tbsp granulated sugar & remaining butter; press gently into tops of pineapple slices.
Beat cream cheese & remaining sugar with mixer until blended. Add sour cream & vanilla. Mix well. Add eggs 1 at a time, beating on low speed after each just until blended. Pour over pineapples.

Bake 55 minutes to 1 hour or until center is almost set. Run knife around side of pan to loosen cake. Cool completely. Flip cheesecake onto a plate & carefully remove pan. Refrigerate 3 hours or overnight if preferred..