To make the cheesecake, in a bowl combine the crushed graham crackers and butter. 

Lightly grease a 6-cavity silicone burger bun pan (each measuring 4 inches in diameter, 1.2 inches deep). 

Divide the mixture evenly between cavities. 

Using a spoon press down the crumbs into the burger pan.

Bake at 350ºF for 5-7 minutes until the crusts look lightly browned around the edges.

Meanwhile, make the filling. 

Add the cream cheese and sugar to a bowl and mix to combine. 

Add the eggs, sour cream, lemon juice and vanilla extract and mix to combine.

Remove the burger bun pan from the oven.  

Equally divide cheesecake filling among the burger bun cups. 

Bake at 350ºF for 18-20 minutes or until set with a very slight jiggle in the center.

Remove from the oven. 

Allow to cool completely. 

Refrigerate the mini cheesecakes overnight. 

Carefully remove the cheesecakes from the pan. 

Refrigerate the cheesecakes while making upside down pineapple layer. 

Lightly grease a 6-cavity burger bun pan. 

Add 4 tablespoons of butter and brown sugar in a small saucepan. 

Cook over medium low heat until the sugar is dissolved and mixture is bubbling, about 5 minutes.

Divide the mixture evenly between cavities. 

Arrange the pineapple slices and cherries on top of brown sugar mixture. 

In the bowl of a stand mixer fitted with the paddle attachment cream the remaining butter. 

Add the sugar and beat until smooth.  

Add the eggs and vanilla extract and beat to combine. 

Add the milk and beat until combined. 

Add the flour and baking powder and mix to combine.

Divide the mixture evenly between cavities. 

Bake in preheated oven for 20-25 minutes or until a toothpick, inserted in the middle comes out clean. 

Let the cakes cool in pan for 10 minutes. 

Cover the pan tightly with a large cutting board and invert the cakes. 

Top each cheesecake with upside down pineapple cake and serve.