Pineapple Upside-Down Cheesecake Pie

Directions

1. 1
   Graham Cracker Crust: Mix all ingredients; press onto bottoms and up sides of 3 (9-inch) pie plates (or onto bottom and up side of 1 [9-inch] pie plate for trial recipe); set aside.
2. 2
   Cheesecake: Beat cream cheese, granulated sugar, flour and vanilla in bowl of mixer fitted with paddle attachment 1 min.
3. 3
   Scrape paddle, side and bottom of bowl.
4. 4
   Beat 1 min.
5. 5
   Add sour cream; beat on low speed just until blended.
6. 6
   Add eggs, 1 at a time, mixing after each just until blended.
7. 7
   Pour 20 oz.
8. 8
   (565 g) batter into each crust.
9. 9
   Bake in 350 degrees F standard oven 20 to 24 min.
10. 10
    or until centres are almost set.
11. 11
    Cool 1 hour.
12. 12
    Pineapple Topping: Mix butter and brown sugar until well blended.
13. 13
    Pour 4-1/2 oz.
14. 14
    (130 g) butter mixture into each of 3 aluminum pie pans (or into 1 pie pan for trial recipe); spread to evenly cover bottom of pan.
15. 15
    Arrange 5 pineapple rings in each pan; cover with 15 oz.
16. 16
    (425 g) cake batter.
17. 17
    Bake in 350 degrees F standard oven 18 to 22 min.
18. 18
    or until toothpick inserted in centres comes out clean.
19. 19
    Cool 5 min.
20. 20
    ; run knife around edge of each pan to loosen cake from side of pan.
21. 21
    Sprinkle top of each cake with 1-1/2 Tbsp.
22. 22
    ( 22 mL) granulated sugar.
23. 23
    Place plate or cardboard circle over each cake, then invert onto plate; immediately slide cake onto top of cheesecake.
24. 24
    Rearrange pineapple slices if necessary.
25. 25
    Cool completely.
26. 26
    Refrigerate several hours or overnight.
27. 27
    Warm jam; strain.
28. 28
    Brush on top of each cake.