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