Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; 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.
Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; 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 side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.
Cook Like Us!
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cakes makes enough or 16 servings.
Prepare using PHILADELPHIA Neufchatel Cheese.
For best results, the pineapple slices and cherries should be well drained and patted dry before using as directed.
If using a dark baking pan, reduce oven temperature to 300ºF.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 12g
Trans Fat 1g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.