Cooking Instructions
- 1
heat oven to 325
- 2
mix brown sugar & 2 tablespoons of butter. pour into 9 inch round pan ( I used a springform) spread evenly over bottom of pan. top with pineapple slices. put cherries and middle of pineapple slices.
- 3
Mix graham cracker crumbs, 3 tablespoons of sugar and remaining butter until blended. pour over pineapple slices and press down gently.
- 4
beat cream cheese and 3/4 cup of sugar with mixer until blended. add sour cream and vanilla. mix well. add eggs, one at a time, beating on low speed after each until blended. Pour over crust.
- 5
bake for 55 minutes to 1 hour or until center is almost set
- 6
run knife around rim of pan to loosen. cool for 40 minutes. invert cheesecake onto plate, remove pan. refrigerate for 3 hours.
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