Step 1: Prep the Muffin Pan
Preheat your oven to 325°F (160°C).
Line a muffin pan with paper liners or grease generously with nonstick spray.

Step 2: Add the Topping
In a small bowl, mix melted butter and brown sugar.
Spoon about 1 tbsp of this mixture into the bottom of each muffin cup.
Place a small piece of pineapple (cut to fit) and one maraschino cherry in each cup, pressing them gently into the sugar mixture.

Step 3: Make the Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Press about 1 to 1½ tbsp of the mixture into each cup over the pineapple layer, pressing firmly to form a crust.
Set aside.

Step 4: Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and beat until combined.
Mix in eggs one at a time, scraping the bowl as needed.
Add vanilla, sour cream, and flour, and mix until smooth.
Spoon the cheesecake mixture evenly over each crust, filling nearly to the top.

Step 5: Bake the Mini Cheesecakes
Bake for 18–22 minutes, or until centers are set and edges are slightly puffed.
Turn off the oven and let cheesecakes sit inside for 5 minutes with the door ajar.
Remove and cool completely at room temperature, then refrigerate for at least 2 hours (or overnight).

Step 6: Invert and Serve
Once chilled, carefully remove each cheesecake from the pan.
Invert onto a plate or serving platter so the pineapple and cherry are on top.
Serve chilled or at room temperature for best texture.