Step 1: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners or grease it well.
Step 2: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Step 3: Press the mixture evenly into the bottom of each muffin cup, creating a firm crust. Use the back of a spoon or your fingers to pack it down.
Step 4: In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
Step 5: Add the pineapple slices to the saucepan, cooking for about 2-3 minutes until they are slightly caramelized. Remove from heat and set aside.
Step 6: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Step 7: Add the vanilla extract and mix well. Then, add the eggs one at a time, mixing just until combined after each addition.
Step 8: Finally, fold in the sour cream until fully incorporated.
Step 9: Place a pineapple slice on top of each graham cracker crust in the muffin tin.
Step 10: Spoon the cheesecake filling over the pineapple slices, filling each cup about three-quarters full.
Step 11: Bake in the preheated oven for 18-22 minutes, or until the edges are set but the centers are still slightly jiggly.
Step 12: Turn off the oven and leave the cheesecakes inside for an additional 10 minutes. This helps prevent cracks.
Step 13: Remove the cheesecakes from the oven and let them cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.
Step 14: Garnish with maraschino cherries if desired, and enjoy your delicious mini cheesecakes!