Pineapple Upside Down Cheesecake

Crust
1 Mix the crumbs with the sugar and butter.
2 Press into the bottom and part way up the sides of a 9 inch springform pan.
3 Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.
Cheesecake
1 Preheat the oven to 375F.
2 Beat the cream cheese on low speed until smooth.
3 Add the sugar and continue to beat at low speed.
4 Add the eggs, one at a time, beating well after each.
5 Remove bowl from mixer and fold in the vanilla, pineapple juice, and sour cream.
6 Pour into springform and place it in another, larger pan.
7 Add water until it comes halfway up the sides of the outside of the cheesecake pan. (this makes the bain marie)
8 Bake for 45 minutes.
9 Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.
10 Remove from the bain marie and to a rack to cool to room temperature.
11 Refrigerate for at least 4 hours or overnight.
Topping
1 Remove cake from refrigerator.
2 Run a knife around the edges and carefully remove the sides of the springform pan.
3 Set aside.
4 Melt the butter and brown sugar in a pan, whisking until smooth and most of the graininess is gone.
5 Add the bourbon and whisk smooth over low heat for about 2 minutes.
6 The mixture should be thick and smooth, somewhat like caramel syrup.
7 Remove from heat and let cool until it is just warm to the touch - about 10 minutes.
8 Spoon half of the topping over the cake top.
9 Carefully arrange the pineapple rings, pecans, and cherries over the topping.
10 Spoon the remaining topping over the fruit and use a plumber's torch (or propane kitchen torch) to brulee the top.