Preheat oven to 325°F (160°C). Coat the bottom of a 9‑inch springform pan with the 1/4 cup melted butter, then sprinkle with the brown sugar. Arrange the pineapple slices in a single layer and place a cherry in the center of each; fill gaps with remaining cherries.

Beat the cream cheese and 1 cup granulated sugar until smooth. Mix in the sour cream, flour, vanilla, and reserved pineapple juice. Add the eggs one at a time, beating on low after each.

Pour the batter over the pineapple layer. Stir together the graham crumbs, 3 tbsp sugar, and 1/4 cup melted butter, then scatter over the batter and press gently.

Bake for 55 to 65 minutes until edges are set and the center still jiggles slightly. Cool in the turned‑off oven with the door ajar for 1 hour, then cool completely on a rack. Refrigerate at least 4 hours.

Remove the pan sides, place a serving plate on top, and flip. Lift off the pan base, repair any stray topping, slice, and serve cold.