Step 1: Prep the Muffin Tin

1. Line a 12-cup muffin tin with cupcake liners.

2. Preheat your oven to 325°F (163°C).

Step 2: Make the Topping

1. In a small bowl, mix brown sugar and melted butter until combined.

2. Spoon about 1 teaspoon of the mixture into the bottom of each cupcake liner.

3. Add a few small pineapple pieces on top of the sugar mixture.

4. Place one maraschino cherry in the center of each cup.

Step 3: Prepare the Crust

1. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand.

2. Spoon about 1 tablespoon of crust mixture into each liner and press it down firmly with the back of a spoon.

3. Bake the crusts for 5 minutes. Remove and let cool slightly.

Step 4: Make the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

2. Add eggs one at a time, beating well after each.

3. Mix in vanilla extract, sour cream, and flour until just combined.

4. Avoid over-mixing to keep the filling light and creamy.

Step 5: Assemble & Bake

1. Spoon the cheesecake filling evenly over the crusts and fruit in each liner, filling almost to the top.

2. Tap the pan gently on the counter to release any air bubbles.

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

4. Remove from the oven and allow to cool in the pan for 10 minutes.

Step 6: Chill & Serve

1. Transfer the cheesecakes to a wire rack and let cool to room temperature.

2. Chill in the refrigerator for at least 3 hours (overnight is best).

3. Before serving, carefully peel off the liners and invert each cheesecake so the pineapple is on top.