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.
Cream cheese, granulated sugar, flour and vanilla in bowl of mixer fitted with paddle attachment 1 min. Scrape paddle, side and bottom of bowl. 1 min. Add sour cream; beat on low speed just until blended. Add eggs, 1 at a time, mixing after each just until blended.
20 oz. (565 g) batter into each crust. Bake in 350ºF standard oven 20 to 24 min. or until centres are almost set. Cool 1 hour.
Butter and brown sugar until well blended. Pour 4-1/2 oz. (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. Arrange 5 pineapple rings in each pan; cover with 15 oz. (425 g) cake batter.
In 350ºF standard oven 18 to 22 min. or until toothpick inserted in centres comes out clean. Cool 5 min.; run knife around edge of each pan to loosen cake from side of pan. Sprinkle top of each cake with 1-1/2 Tbsp. ( 22 mL) granulated sugar. Place plate or cardboard circle over each cake, then invert onto plate; immediately slide cake onto top of cheesecake. Rearrange pineapple slices if necessary. Cool completely. Refrigerate several hours or overnight.