Preheat oven to 325°F (163°C).

Combine brown sugar and 2 tablespoons of melted butter.

Pour the mixture into a 9-inch round pan (springform recommended), spreading it evenly over the bottom.

Arrange pineapple slices on top of the brown sugar mixture.

Place a maraschino cherry in the center of each pineapple slice.

In a separate bowl, mix graham cracker crumbs, 3 tablespoons of sugar, and the remaining melted butter until well combined.

Sprinkle the graham cracker crumb mixture over the pineapple slices, pressing down gently to form a crust.

In a large bowl, beat cream cheese and 3/4 cup of sugar with an electric mixer until smooth and creamy.

Add sour cream and vanilla extract to the cream cheese mixture and mix well to combine.

Add the eggs one at a time, beating on low speed after each addition until just blended.

Pour the cream cheese mixture over the graham cracker crust in the pan.

Bake in the preheated oven for 55 minutes to 1 hour, or until the center is almost set.

Once baked, run a knife around the rim of the pan to loosen the cheesecake.

Let the cheesecake cool in the pan for 40 minutes.

Invert the cheesecake onto a serving plate and remove the pan.

Refrigerate for at least 3 hours before serving.