Step 1: Prepare the Topping

1. In a small saucepan, melt butter over medium heat.
2. Stir in brown sugar until dissolved to create caramel sauce.
3. Add pineapple pieces and cook for 2–3 minutes until caramelized. Remove from heat.

Step 2: Make the Crust

1. Preheat oven to 325°F (160°C). Line a muffin tin with 6 paper liners.
2. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Mix until sandy.
3. Press 1 ½ tablespoons of mixture into each liner, packing firmly.

Step 3: Prepare the Cheesecake Filling

1. Beat softened cream cheese and sugar in a large bowl until smooth.
2. Mix in vanilla extract, egg, and sour cream until creamy and well-combined.

Step 4: Assemble the Cheesecakes

1. Spoon 1–2 tablespoons of caramelized pineapple mixture onto each crust.
2. Divide cheesecake filling evenly among liners.

Step 5: Bake and Cool

1. Bake for 18–22 minutes, until centers are set but slightly jiggly.
2. Cool to room temperature, then refrigerate for at least 2 hours.

Step 6: Add the Finishing Touch

1. Carefully peel off liners and invert cheesecakes onto plates.
2. Garnish with a maraschino cherry in the center of each.