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Preheat oven to 325°F.
In a mixer fitted with a paddle attachment, mix flour, baking soda, baking powder, salt, granulated sugar, and brown sugar together.
Add in butter and mix until well combined and mixture resembles cornmeal.
Add in milk and vanilla, then add eggs one at a time, mixing until just incorporated.
Add sour cream and mix until smooth.
Using pineapple rings, line the bottom of a 10-inch round cake pan. Fill with cheesecake mixture, spreading evenly.
Bake cheesecake in the preheated oven for 75 minutes or until set.
Allow the cheesecake to cool, then refrigerate for at least 8 hours or overnight.
Invert the cheesecake onto a serving plate and remove the cake pan.
Serve each slice with a maraschino cherry on top.