Prep
0-15 min
Cook
4 HRS 40 MIN
Calories
300
Ingredients
2 tbsp
brown sugar
5 tbsp
butter, melted, divided
2 cans
(8 oz. each) pineapple slices in juice, well drained
7
maraschino cherries, well drained, stemmed
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
sour cream
2 tsp
vanilla
3
eggs
Instructions
Step 1
Heat oven to 325ºF.
Step 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. Place cherries in centers of pineapple slices.
Step 3
Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices.
Step 4
Beat cream cheese and remaining granulated sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
Step 5
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.