Pineapple Upside-Down Cheesecakes

INGREDIENTS:

1 cup Graham cracker crumbs
2 tbsp Butter, melted
16 oz Cream cheese, softened
1/2 cup Sugar
2 Eggs
1 tsp Vanilla extract
1 can Pineapple slices, drained
1/4 cup Brown sugar
2 tbsp Butter

DIRECTIONS:

Preheat Oven: Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
Prepare Crust: In a bowl, mix the graham cracker crumbs and melted butter until well combined. Divide the mixture among the cupcake liners, pressing it down to form the crust.
Cream Cheese Mixture: In a separate bowl, beat the cream cheese until creamy. Add sugar, eggs, and vanilla extract, and beat until smooth.
Fill Liners: Spoon the cream cheese mixture over the graham cracker crust in each cupcake liner, filling almost to the top.
Caramelize Pineapple: In a small skillet, melt 2 tablespoons of butter and brown sugar together. Add pineapple slices and cook for a few minutes until caramelized.
Top Cheesecakes: Place a caramelized pineapple slice on top of each cheesecake.
Bake: Bake the cheesecakes in the preheated oven for about 20-25 minutes, or until set.
Cool and Chill: Allow the cheesecakes to cool in the muffin tin before transferring them to the refrigerator to chill for at least 2 hours.
Serve: Once chilled, carefully remove the cheesecakes from the cupcake liners. For an extra touch, drizzle some of the caramel sauce from the skillet over the cheesecakes before serving for added flavor. Garnish the cheesecakes with a cherry on top for a traditional pineapple upside-down cake look.