Follow these simple steps to create your Mini Pineapple Upside-Down Cheesecakes:

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C).
2. Prepare the Muffin Pan: Grease a 12-cup muffin pan with non-stick spray or line it with paper liners.
3. Mix Topping Ingredients: In a small bowl, combine the melted butter, brown sugar, and crushed pineapple. Mix well.
4. Spoon Topping: Distribute the pineapple mixture evenly among the muffin cups, pressing it down lightly.
5. Place Cherries: Add one maraschino cherry on top of the pineapple mixture in each muffin cup.
6. Prepare Crust: In another bowl, mix the graham cracker crumbs with a tablespoon of melted butter. Press this mixture over the pineapple layer in each cup to form a crust.
7. Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth.
8. Add Egg and Sour Cream: Mix in the egg, sour cream, cornstarch, and salt until just combined.
9. Fill Muffin Cups: Carefully spoon the cheesecake mixture on top of the crust in each muffin cup, filling them almost to the top.
10. Bake: Place in the preheated oven and bake for 20-25 minutes or until the edges are set but the center feels slightly jiggly.
11. Cool: Remove from the oven and allow the cheesecakes to cool in the pan for about 30 minutes.
12. Refrigerate: Once cooled, transfer them to the refrigerator and chill for at least 2 hours before serving.

Following these straightforward steps will guide you to create delightful Mini Pineapple Upside-Down Cheesecakes with ease.