First Step: Prepare the Cheesecake Crust

1. Make the Crust: In a medium-sized bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the mixture is well combined and the crumbs are coated in butter.
2. Press the Crust into Muffin Tins: Spoon the graham cracker mixture evenly into the bottom of each muffin cup. Use the back of a spoon or your fingers to gently press the crumbs down, forming a firm crust at the bottom of each cup.
3. Bake the Crust: Preheat the oven to 325°F (163°C). Place the muffin tin in the oven and bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

Second Step: Prepare the Pineapple Topping

1. Caramelize the Pineapple: In a medium skillet, melt the butter over medium heat. Add the drained pineapple rings and brown sugar. Cook for about 3-5 minutes, occasionally stirring, until the sugar has dissolved and the pineapple becomes golden brown and caramelized.
2. Add Vanilla Extract: Once the pineapple is caramelized, add the vanilla extract and stir to combine. Remove from the heat and set aside to cool slightly.
3. Cut the Pineapple Rings: Once cooled, cut the pineapple rings into smaller pieces (approximately 1-inch pieces) to make them easier to arrange on top of the cheesecakes.

Third Step: Prepare the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl to ensure an even consistency.
2. Add Sour Cream and Sugar: Add the sour cream and granulated sugar to the cream cheese. Beat until well combined and the mixture is smooth.
3. Incorporate the Eggs and Flour: Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl after each egg. Once the eggs are incorporated, add the flour and vanilla extract and mix until just combined.

Fourth Step: Assemble the Mini Cheesecakes

1. Spoon the Cheesecake Filling: Evenly divide the cheesecake filling among the 12 muffin cups, filling each about 3/4 of the way full. Smooth the tops with a spatula to ensure an even surface.
2. Top with Caramelized Pineapple: Spoon the caramelized pineapple mixture over the cheesecake filling in each muffin cup, dividing it evenly among the mini cheesecakes. The pineapple should be gently pressed into the filling.
3. Bake the Mini Cheesecakes: Place the muffin tin in the preheated oven and bake at 325°F (163°C) for 20-25 minutes. The cheesecakes should be set around the edges but slightly jiggly in the center. The pineapple topping will be golden and slightly caramelized.

Fifth Step: Cool and Chill the Cheesecakes

1. Cool the Mini Cheesecakes: Once baked, remove the muffin tin from the oven and let the mini cheesecakes cool in the tin for 10-15 minutes. This helps prevent cracking as they cool.
2. Chill in the Fridge: After cooling, carefully transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours, or preferably overnight. Chilling helps the cheesecakes set and makes them easier to remove from the muffin cups.

Final Step: Garnish and Serve

1. Garnish with Cherries: Just before serving, garnish each mini cheesecake with a maraschino cherry on top of the caramelized pineapple. This adds a pop of color and extra sweetness.
2. Serve and Enjoy: Carefully remove the mini cheesecakes from the muffin tin, and place them on a serving platter. These mini treats are perfect for parties, picnics, or any occasion when you want to impress your guests with a tropical-inspired dessert.