Pineapple Upside-Down Cheesecake
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 BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
HEAT oven to 325ºF.
MIX brown sugar and 2 Tbsp. butter in 9-inch round pan;
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.
MIX graham crumbs, 3 Tbsp. granulated sugar
and remaining butter until blended.
Press gently into tops of pineapple slices.
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.
BAKE 55 min. to 1 hour or until center is almost set.
Run knife around rim of pan to loosen cake;
cool 40 min.
Invert cheesecake onto plate; remove pan.
Refrigerate cheesecake 3 hours.
If using a dark baking pan, reduce oven temperature to 300 F.
Prepare using PHILADELPHIA Neufchatel Cheese.
For best results, the pineapple slices and cherries
should be well drained and patted dry before using as directed.