Step 1: Prepare the Crust

1.Preheat your oven to 350°F (175°C).

2.In a medium mixing bowl, combine the graham cracker crumbs, sugar, ground cinnamon, and melted butter. Mix until the crumbs are evenly moistened.

3.Line a muffin tin with paper liners and distribute the crumb mixture evenly across the bottom of each liner. Press the mixture firmly using the back of a spoon.

4.Bake in the preheated oven for 5-7 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.

Step 2: Prepare the Pineapple Topping

1.In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until dissolved and bubbling.

2.Add the drained pineapple slices to the saucepan and cook for 2-3 minutes, coating them evenly in the caramelized sugar. Set aside to cool slightly.

Step 3: Prepare the Cheesecake Filling

1.In a large bowl, beat the softened cream cheese until smooth and creamy.

2.Add the sugar, vanilla extract, and egg, and mix until fully combined and fluffy.

3.Mix in the sour cream, flour, and salt until smooth. Be careful not to overmix.

Step 4: Assemble the Cheesecakes

1.Spoon a thin layer of the caramelized pineapple into each muffin cup on top of the baked crust. Place a maraschino cherry in the center of each if desired.

2.Pour the cheesecake filling over the pineapple layer, filling the cups to the top. Smooth the surface with a spatula.

Step 5: Bake and Chill

1.Bake the cheesecakes in the preheated oven for 18-22 minutes, or until the centers are set but still slightly jiggly.

2.Allow the cheesecakes to cool in the pan for 30 minutes before transferring them to the refrigerator.

3.Refrigerate for at least 4 hours or overnight to fully set.

Step 6: Serve

1.Once chilled, carefully remove the mini cheesecakes from the muffin tin and paper liners.

2.Serve as is, or garnish with additional pineapple slices, cherries, or a drizzle of caramel sauce for a tropical and indulgent treat.