Prepare the Muffin Tin:
Preheat the oven to 350°F (175°C). Spray the muffin tin generously with non-stick cooking spray.
Make the Pineapple Layer:
In a small bowl, mix the melted butter and brown sugar.
Spoon about 1 teaspoon of the mixture into each muffin cup.
Place a small pineapple slice over the sugar mixture, then add a maraschino cherry in the center.
Prepare the Crust:
In a separate bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
Press about 1 tablespoon of the crumb mixture into each muffin cup over the pineapple layer, pressing down firmly to create an even base.
Make the Cheesecake Filling:
In a mixing bowl, beat the cream cheese and sugar together until smooth.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and pineapple juice.
Assemble:
Pour the cheesecake filling over the crust in each muffin cup, filling almost to the top.
Bake:
Bake for 20–22 minutes, or until the cheesecakes are set and slightly golden around the edges.
Allow the cheesecakes to cool in the pan for 10 minutes before carefully running a knife around the edges to loosen them.
Flip and Cool:
Place a cooling rack over the muffin tin and carefully invert the tin to release the mini cheesecakes. Let them cool completely.
Chill:
Refrigerate the cheesecakes for at least 2 hours before serving.
