Directions:
Crust: Preheat oven to 300°F (149°C). Spray a 6×3-inch removable bottom pan with non-stick spray, line with parchment, and spray again. Mix crust ingredients and press into pan. Bake 10-12 minutes. Cool on a rack over a jellyroll pan.
Cheesecake: Beat cream cheese until creamy, about 4-5 minutes, scraping the bowl a few times. Mix in sour cream, heavy cream, vanilla, sugar, and cornstarch until smooth. Add eggs gently, then fold in cherries and pineapple. Pour into crust. Bake at 300°F for 12 minutes, then at 225°F for 95 minutes without opening the oven. Leave in the off oven for 1 hour, then crack open the oven for another hour. Cool on a rack, then chill overnight. Remove from pan, place on cake plate, and garnish.
Prep Time: 30 minutes | Cooking Time: 107 minutes | Total Time: 24 hours | Kcal: 500 | Servings: 8
Pineapple Right Side Up Cheesecake
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