Caramelized Pineapple Cheesecake

Begin by setting the oven to its desired temperature of 325 degrees F (165 degrees C).

Mix together 2 tablespoons of butter and brown sugar in a 9-inch round cake pan until they are thoroughly blended; spread the mixture evenly across the bottom of the pan. Next, top this layer with pineapple slices and place a cherry in the center of each slice.

In a small bowl, combine graham cracker crumbs, 3 tablespoons of white sugar, and the remaining 3 tablespoons of melted butter until they are well combined. Use your hands or a spoon to press this mixture evenly over the pineapple slices.

In a separate bowl, use an electric mixer to beat together 8 ounces of cream cheese and 3/4 cup of white sugar until they are smooth. Add in 8 ounces of sour cream and a teaspoon of vanilla extract; mix until well combined. Gradually add in 2 eggs, one at a time, mixing on low speed after each addition until the mixture is smooth.

Pour this batter into the cake pan, making sure to cover it evenly. Then, bake in the preheated oven until the center is almost set, which should take anywhere from 55 minutes to 1 hour.

Remove the cake from the oven and let it cool for about 30 minutes. To serve, run a knife around the inside edge of the pan to loosen it, then invert the cake onto a serving plate. Finally, refrigerate the cake for at least 3 hours before serving.