1. Preheat oven to 325°F (160°C). Line a 12-cup standard muffin tin with paper liners (foil liners or greased liners work best).

2. In a small bowl, combine melted butter and brown sugar to form a thick paste. Spoon about 1 teaspoon into each liner and spread evenly.

3. Place one drained pineapple ring on top of the butter-sugar mixture, then place a maraschino cherry in the center of each ring.

4. In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until all crumbs are moistened. Spoon about 1 tablespoon over the pineapple and cherry in each liner; gently press down.

5. In a large bowl, beat softened cream cheese on medium speed until smooth. Add 1/2 cup granulated sugar and beat until light and fluffy, about 2-3 minutes. Beat in vanilla extract.

6. Add eggs one at a time, beating on low after each just until yolk disappears. Stir in heavy cream or sour cream until smooth.

7. Spoon cheesecake filling over crust in each liner, filling almost to the top. Tap the muffin tin on the counter a few times to release air bubbles.

8. Bake for 18-22 minutes until edges are set but centers still jiggle slightly. Cool completely in the tin on a wire rack.

9. Refrigerate for at least 4 hours, preferably overnight. To serve, invert each mini cheesecake onto a plate, gently peel off liner, and serve chilled.