1-Preheat the oven: Preheat the oven to 325ºF (163ºC) to get started on your pineapple upside down cheesecake.

2: In a 9-inch round pan, mix 2 tablespoons brown sugar with 2 tablespoons of the melted butter until blended and spread evenly on the bottom; arrange the pineapple slices on top, cutting as needed for an even layer, and place the cherries in the centers of the pineapple slices.

3: Combine 1 cup graham cracker crumbs, 3 tablespoons granulated sugar, and the remaining melted butter, then press this mixture gently over the pineapple layer.

4: Beat the cream cheese with the remaining granulated sugar until smooth; add the sour cream and 2 teaspoons vanilla extract, mixing well, then add 3 eggs one at a time, beating on low speed after each just until blended, and pour this mixture over the pineapple layer.

5: Bake for 55 minutes to 1 hour or until the center is almost set; run a knife around the edges to loosen, allow it to cool completely, invert onto a plate, remove the pan carefully, and refrigerate for at least 3 hours before serving.