Pineapple Upside Down Cheesecake

This delicious pineapple upside-down cheesecake combines the classic flavors of pineapple upside-down cake with creamy cheesecake.

Ingredients - Serves 8

Preheat the oven to 325°F (163°C).
In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
Pour the butter and sugar mixture into the bottom of a 9-inch springform pan, spreading it evenly.
Arrange the pineapple slices on top of the butter and sugar mixture, and place a maraschino cherry in the center of each pineapple slice.
In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the pan to form the crust.
In a separate mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Gradually add the flour and sour cream, mixing until just combined.
Pour the cream cheese mixture over the pineapple slices in the pan.
Bake for 55-60 minutes, or until the cheesecake is set and slightly golden on top.
Remove from the oven and let cool for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake.
Refrigerate for at least 4 hours, or overnight, before removing the sides of the springform pan.
To serve, carefully invert the cheesecake onto a serving plate, so the pineapple slices are on top.
Garnish with whipped cream and additional maraschino cherries, if desired.
Slice and enjoy!