• 3/4 cup packed brown sugar
• 4 slices canned pineapple
• 4 maraschino cherries

Filling:

• 1 package (8 oz.) cream cheese, softened
• 1/2 cup confectioners’ sugar
• 2 teaspoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 egg, lightly beaten
• 1/4 cup crushed pineapple, well drained

Crust:

• 1 tablespoon butter
• 1/3 cup graham cracker crumbs
• 1/4 teaspoon ground cinnamon

1.  Pre-heat oven to 325 degrees.  Sprinkle brown sugar into an 8-inch ovenproof skillet.  Arrange pineapple in a single layer over brown sugar; place a maraschino cherry in the center of each pineapple slice.

2.  For filling, in a large bowl, beat cream cheese and confectioners’ sugar until smooth.  Beat in flour and vanilla.  Add egg; beat on low speed just until blended.  Fold in crushed pineapple.  Spoon over fruit.

3.  Bake 35-40 minutes or until center is almost set.  Cool on a wire rack 10 minutes.  Loosen sides from pan with a knife.  Cool one hour longer.  Refrigerate overnight, covering when completely cooled.

4.  For crust, in a skillet, melt butter over medium-low heat.  Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted.  Cool.  Just before serving, top cheesecake with toasted crumbs; pres to adhere.  Invert cheesecake onto a plate.

(Marilyn McGinnis, Citrus Heights, CA)