Creating these Mini Pineapple Upside-Down Cheesecakes is straightforward. Follow these easy steps to ensure perfect results every time:

1. Prepare the Crust:
– In a medium bowl, mix the graham cracker crumbs and granulated sugar until well combined.
– Pour in the melted butter and stir until the mixture resembles wet sand.
– Press the crumb mixture into the bottom of mini cheesecake pans or lined muffin tins to form an even crust.

2. Pre-Bake the Crust:
– Preheat your oven to 350°F (175°C).
– Bake the crusts for 5-7 minutes, or until lightly golden. Remove and set aside to cool.

3. Make the Cheesecake Filling:
– In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
– Gradually add the granulated sugar and vanilla extract. Continue to mix until thoroughly combined.
– In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until well blended.

4. Assemble the Cheesecakes:
– Spoon the cheesecake filling over the cooled crusts, distributing evenly among each mini cheesecake.
– Smooth the tops with a spatula, then tap the pans gently on the countertop to remove any air bubbles.

5. Chill the Cheesecakes:
– Cover the pans with plastic wrap and refrigerate for at least 2 hours, or until the cheesecakes are firm to the touch.

6. Prepare the Topping:
– In a skillet over medium heat, combine the drained pineapple rings and brown sugar. Cook until the pineapple is warmed through and the sugar forms a syrupy glaze.

7. Add the Topping:
– Once the cheesecakes are set, carefully remove them from their molds.
– Place a warm pineapple ring on top of each cheesecake, adding a maraschino cherry in the center if desired.

8. Final Chill:
– Return the cheesecakes to the refrigerator for an additional 30 minutes to let the topping set.

These steps provide a clear path to making these delightfully incredible Mini Pineapple Upside-Down Cheesecakes!