• Preheat oven to 350°F.

Make the Crust:

• Combine the crust ingredients. Press into the bottom of each well.
  1 cup fine graham cracker crumbs, 2 tablespoons sugar, 3 tablespoons butter, melted
• Bake 10 minutes. Cool completely.

Make the Filling:

• Beat cream cheese until smooth. Add sugar and beat. Gradually add eggs.
  16 ounces cream cheese. softened, 6 tablespoons sugar, 2 eggs
• Stir in sour cream and next 6 ingredients.
  4 ounces sour cream, 1 cup cream of coconut, 7.5 ounces crushed pineapple, drained, 1 tablespoon cornstarch, ½ teaspoon vanilla extract, ½ teaspoon rum extract, ½ teaspoon lemon juice
• Spoon filling over crusts. Bake at 350°F for 20 to 30 minutes, until filling is set. Remove to cool while you make the topping.

Make the Topping:

• Melt the butter in a pan on the stove. Add the sugar and coconut and saute until golden, stirring frequently. Remove from heat.
  8 tablespoons butter, ½ cup sugar, 1 cup sweetened shredded coconut
• Divide coconut evenly between cheesecakes. Leave behind melted butter and discard. Refrigerate cheesecakes until ready to serve.