Preheat your oven to 350°F/180°C/Gas 4. Line a 12-cup cupcake or muffin pan with cupcake liners and set it aside.

Place the Graham Cracker crumbs, coconut extract, sugar, and butter into a medium bowl and mix with a fork.

Place one heaping tablespoon of the crust mixture into each of the cupcake liners. Use a small glass to press the mixture down well.

Place the crusts in the preheated oven for 5 minutes, then remove from the oven to cool while you make the cheesecake filling. Reduce the oven temperature to 325°F/170°C/Gas 3.

Using an electric standing or handheld mixer, beat the cream cheese, sugar, and cornstarch in a mixing bowl for 2-3 minutes until it becomes creamy. Scrape down the sides and bottom of the bowl, and continue to beat while adding the sour cream, pineapple juice, coconut milk, and rum. Reduce the mixer speed and add one egg at a time, beating in between to combine. Do not over-mix. Once everything is combined, bang the mixing bowl on the counter to remove any air bubbles. Use an ice cream scoop to evenly divide the batter between the 12 crusts.

Place the mini cheesecakes in the lowered-temperature oven and bake for 18-20 minutes until the center of them puffs up.

Remove the baked cheesecakes from the oven and place the pan on a wire rack. Leave the cheesecakes in the pan to cool completely. When cooled, cover the pan with plastic wrap and place it in the refrigerator for a minimum of 4 hours overnight.

Place the sugar, cornstarch, the crushed pineapple with juice and water in a saucepan over medium heat. Stir to combine until it starts to boil. Continue to stir for 3-4 minutes until the mixture thickens - it should stick to the back of the spoon. Continue to stir and boil for 1-2 minutes; remove from the heat and leave to cool. When cool, transfer to an airtight container and place in the fridge for a minimum of 4 hours to overnight. TIP! If there are any particularly large pieces of pineapple, you can pulse the topping in a food processor or blender.

When ready to build the cheesecakes, place the cream topping ingredients - cream, powdered sugar, and coconut extract into a mixing bowl and use an electric standing or handheld mixer to whisk until combined and stiff peaks form. TIP! For best results, chill the mixing bowl and beaters. Transfer the cream to a large piping bag with an open star tip.

Remove the chilled cheesecake and pineapple topping from the refrigerator. Carefully remove each cheesecake from the pan and peel away the cupcake liner. Top each cheesecake with a thick layer of pineapple topping, and pipe a swirl of coconut cream.

Sprinkle some toasted coconut over each cupcake and top with a maraschino cherry. Add a cocktail umbrella for an additional tropical feel! Serve and enjoy!