Preheat the Oven

Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease individual tart pans.

Prepare the Crust

In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined.

Spoon a tablespoon of the crust mixture into each muffin cup and press it down firmly using the back of a spoon to form a solid base. Set aside.

Prepare the Pineapple Topping

In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar is dissolved.

Add the pineapple chunks to the saucepan and cook for 2-3 minutes, stirring occasionally, until the pineapple softens and is coated in the caramel sauce. Remove from heat.

Make the Cheesecake Filling

In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.

Add the vanilla extract, eggs (one at a time), and sour cream, mixing until well combined and smooth.

Assemble the Mini Cheesecakes

Spoon a small amount of the pineapple mixture onto the crust in each muffin cup, spreading it evenly.

Pour the cheesecake filling over the pineapple layer, filling each cup almost to the top.

Bake

Bake the cheesecakes in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let them cool in the tin for 10 minutes.

Chill

After cooling, place the cheesecakes in the refrigerator for at least 2 hours, or until fully chilled and firm.

Serve

Once chilled, carefully remove the cheesecakes from the muffin tin and transfer them to a serving platter. If desired, garnish with additional pineapple or a sprinkle of toasted coconut.