Preparation

• Lightly spray twelve 80ml silicone muffin pans with oil spray. Line each pan with a small strip of baking paper, extending paper 2cm over sides of each hole.
• Place biscuits and cinnamon in a food processor and process until fine crumbs form. Add the butter and process to combine. Divide biscuit mixture among the prepared pans. Use a flat-bottomed glass to press the biscuit down firmly over the base of each hole to flatten. Place in the fridge.
• Meanwhile, place jelly crystals in a heatproof bowl. Pour in boiling water. Stir until dissolved. Stir in cold water. Set aside until cool but not set.
• Use an electric beater to beat the cream cheese and condensed milk in a bowl until smooth. Add the jelly and stir until smooth. Stir in the pineapple.
• Use clean electric beaters to beat 125ml thickened cream in a bowl until soft peaks form. Fold the cream into pineapple mixture. Spoon the mixture evenly among the pans over the biscuit layer. Tap pans gently on the bench to remove any air bubbles. Smooth the surface. Place in the fridge for 6 hours, or overnight, until firm.
• Run a knife around the side of each cheesecake to help loosen. Using baking paper strips, lift cheesecakes from pans. Discard baking paper. Beat the remaining 125ml thickened cream in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1cm round fluted nozzle. Pipe a swirled cream peak on top of each cheesecake, to serve.