Step 1: Prepare the Muffin Tin

1. Preheat oven to 325°F (163°C).

2. Line each cavity of a 12-cup muffin pan with cupcake liners.

3. Spoon about 1 teaspoon of melted butter into each liner, followed by 1 teaspoon of brown sugar.

4. Add a cherry in the center and spoon 1 tablespoon of drained pineapple around it. Set aside.

Step 2: Make the Crust

1. In a small bowl, combine graham cracker crumbs, sugar, and melted butter.

2. Stir until the texture resembles wet sand.

3. Press about 1 tablespoon of the crust mixture into each cup over the pineapple layer.

4. Press down firmly with a spoon or bottom of a small glass.

Step 3: Make the Cheesecake Filling

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

2. Add granulated sugar and mix until combined and creamy.

3. Beat in eggs, one at a time.

4. Add vanilla extract, sour cream, and flour. Mix just until smooth and well combined.

Step 4: Fill and Bake

1. Spoon the cheesecake filling over the crusts, filling each liner almost to the top.

2. Bake for 18–22 minutes, or until the centers are set and no longer jiggle.

3. Remove from oven and cool in the pan for 10 minutes.

4. Carefully transfer to a wire rack to cool completely, then chill in the fridge for at least 2 hours.

Step 5: Unmold and Serve

1. Once chilled, carefully peel back the liners and invert the cheesecakes onto a serving platter.

2. The caramelized pineapple and cherry should now be on top—beautiful and glossy.

3. Garnish with fresh mint if desired and serve cold.