Step 1: Prepare the Pineapple Topping
In a saucepan, melt the butter over medium heat.
Add the brown sugar and stir until dissolved and bubbly.
Pour the caramel sauce into the bottom of a greased 9-inch springform pan.
Arrange the pineapple slices on top of the caramel sauce, and place a maraschino cherry in the center of each pineapple slice, if desired.
Step 2: Make the Cheesecake Filling
Preheat the oven to 325°F (160°C).
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, sour cream, heavy cream, and flour until well combined and smooth.
Step 3: Prepare the Crust
In a separate bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared springform pan, on top of the pineapple topping.
Step 4: Assemble and Bake the Cheesecake
Pour the cheesecake filling over the crust in the springform pan.
Smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any drips.
Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool slowly.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or until completely chilled.
Step 5: Serve and Enjoy
Once chilled, run a knife around the edge of the springform pan to loosen the cheesecake.
Carefully remove the sides of the pan.
Place a serving plate over the top of the cheesecake and carefully invert it to release the pineapple topping.
Slice and serve chilled. Enjoy!
Continued on next page (page 3)
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