Let’s dive into crafting these mini masterpieces. Remember, cooking is an art, and here’s how you can paint your canvas:

1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
2. In a small bowl, mix the graham cracker crumbs and melted butter. Press about a tablespoon of the mixture into the bottom of each liner to form the crust.
3. Sprinkle a teaspoon of brown sugar into each liner over the crust, then place a halved pineapple slice and a cherry in the center.
4. In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract and sour cream until fully combined.
6. Pour the cheesecake batter over the pineapple layer, filling each cup about 3/4 full.
7. Bake in the preheated oven for 18-20 minutes, or until the centers are set. Remove from the oven and let them cool in the pan for about 10 minutes before transferring to a wire rack.
8. Chill the cheesecakes in the refrigerator for at least 2 hours before serving.

As my mother Elena always said, “The secret ingredient is patience.” Let them cool and set properly to enjoy the full spectrum of flavors.