Mini Pineapple Upside-Down Cheesecakes

• 1 1/2 cups graham cracker crumbs: Graham cracker crumbs provide a slightly sweet, crunchy base that complements the creamy cheesecake. You can use store-bought crumbs or crush whole graham crackers yourself for a fresher taste.

• 1/4 cup melted butter: Butter binds the crumbs together, creating a firm crust that holds its shape.

• 2 (8 oz) packages cream cheese, softened: Cream cheese is the star of the show, giving the cheesecake its rich, velvety texture. Be sure to use full-fat cream cheese for the best flavor.

• 1/2 cup granulated sugar: Sugar sweetens the cream cheese filling, balancing the tangy richness.

• 2 large eggs: Eggs help bind the ingredients and give the cheesecake its structure.

• 1 tsp vanilla extract: Vanilla enhances the sweetness and adds a lovely aromatic quality to the cheesecake.

• 1 can (20 oz) pineapple chunks, drained: Pineapple is the tropical crown of this dessert. Make sure to thoroughly drain and dry the pineapple chunks to prevent them from adding excess moisture to the cheesecake.

• 1/4 cup caramel sauce: A drizzle of caramel sauce adds a luscious, buttery sweetness that elevates the flavors of the pineapple and cheesecake. You can use store-bought caramel or make your own.