For the Crust:

1. Prepare the Pan:
   • Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. Make the Crust:
   • Mix the graham cracker crumbs, melted butter, and 46 g of brown sugar in a bowl until combined. Press the mixture evenly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.

For the Cheesecake Filling:

1. Make the Filling:
   • Beat the softened cream cheese and granulated sugar together in a large bowl until smooth. Add the sour cream, heavy cream, and vanilla extract, mixing until fully combined.
   • Add the eggs one at a time, beating on low speed until just incorporated.
2. Pour the Filling:
   • Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
3. Bake the Cheesecake:
   • Place the springform pan in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the pan. Bake for 60 minutes, or until the center is slightly jiggly but set.
4. Cool and Chill:
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

For the Topping:

1. Cook the Pineapple Topping:
   • In a small saucepan, mix 2 tbsp of cornstarch with the juice from the canned pineapple. Cook over medium heat until thickened, about 2–3 minutes. Let cool completely.
2. Assemble the Topping:
   • Spread the pineapple topping over the chilled cheesecake. Arrange the pineapple slices and maraschino cherries in a decorative pattern on top.
3. Serve:
   • Slice and serve cold.