1. Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix the graham cracker crumbs, melted butter, sugar (if using), and salt until well combined.
3. Press the mixture evenly into the bottoms of 12 mini cheesecake pans or a muffin tin.
4. Bake the crusts for 5-7 minutes, then set aside to cool.

2. Prepare the Pineapple Topping:

1. In a skillet over medium heat, melt the butter.
2. Add the brown sugar and stir until it melts and starts to bubble.
3. Add the pineapple chunks and cook for 5-7 minutes, stirring occasionally, until the pineapple is softened and caramelized.
4. Remove from heat and set aside to cool.

3. Make the Cheesecake Filling:

1. In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the sour cream (or Greek yogurt) and vanilla extract, mixing until combined.
3. Add the eggs one at a time, mixing gently after each addition until smooth.
4. Add a pinch of salt and mix until fully incorporated.

4. Assemble the Cheesecakes:

1. Spoon the caramelized pineapple mixture into the bottom of each mini cheesecake pan.
2. Pour the cheesecake filling over the pineapple layer, filling each pan about 2/3 full.
3. Tap the pans gently on the counter to remove any air bubbles.

5. Bake and Cool:

1. Bake the cheesecakes at 325°F (160°C) for 20-25 minutes or until the edges are set and the center is slightly jiggly.
2. Let the cheesecakes cool in the pans for 10-15 minutes before transferring to the fridge to chill for at least 2-3 hours, or overnight.

6. Serve:

1. After chilling, carefully remove the cheesecakes from the pans.
2. If desired, top each cheesecake with a maraschino cherry.
3. Serve chilled, and enjoy!