Pineapple Upside-Down Cheesecake

I made the Cheesecake Factory version at Hope and Robert's. It was too high, too much layer cake (need 1/2 as much cake). Layers did not stay together; cake was much better when served at room temperature. Was much better with whipped cream dollop. Think I might try this version if I ever try to make it again.

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

¾ cup plus 3 Tbsp. granulated sugar, divided

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

¾ cup BREAKSTONE'S or KNUDSEN Sour Cream

2 tsp. vanilla

3 eggs

subheading: ADD TO CART:

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