Preheat the oven to 350 degrees and spray a 9in spring form pan with pam baking spray

Wrap the bottom of the springform pan in foil to avoid leakage

Using a medium pot over medium-high heat, bring the butter and brown sugar to a light boil.

Whisk to make sure all of the sugar has dissolved Pour 1⁄4 cup of the sauce onto the inside of the pan Lay your pineapples slices onto the sauce

Place your cherries in the centers of the pineapple Using a medium bowl, melt the butter

Whisk in the sugar until combined

Whisk in the eggs until combined

Whisk in the buttermilk, baking powder, baking soda, and salt until combined

Gradually whisk in the flour until combined and smooth

Carefully pour the batter over the pineapple to make sure that no sauce comes out from the sides

Bake in the oven on a cookie sheet for 40 minutes or until a toothpick comes out clean

Remove from oven and allow to cool completely

Using a cake leveler or a serrated knife, cut the pineapple cake into two halves

Place the two cake halves onto a place or cake board for easy removal

Place the bottom cake layer onto the round springform pan

Carefully remove the cheesecake from the fridge and place the cheesecake on top of the bottom cake layer

Carefully place the top cake layer on top of the cheesecake Heat up the brown sugar sauce until it is liquid again

Carefully pour the sauce over the cheesecake and enjoy!