Preheat oven to 350°F (175°C). Grease 12 mini muffin tins.
In a small saucepan, melt 1/4 cup butter, 1/2 cup brown sugar, and 1/2 cup water. Simmer until syrup reduces by half. Cooking Tip: Avoid burning the sugar.
Drizzle 1 teaspoon caramel into each tin; place a pineapple ring in each tin to coat the base.
Mix 1/4 cup butter, 1/2 cup brown sugar, flour, and salt for the crust. Press 1 teaspoon of the crust mixture into the bottom of each tin (over pineapple). Leave one inch for cheesecake.
In a bowl, beat cream cheese, 3/4 cup sugar, 1/4 cup butter, and 1/2 cup flour until smooth. Beat in eggs one at a time.
Add 1 teaspoon vanilla, 1 teaspoon lemon juice, and stir until incorporated. Tap the pan to remove air bubbles.
Bake for 20-25 minutes until the edges brown and the center is set. Transfer to a rack and cool for 15 minutes. Chill for at least 4 hours.
Run a knife around the edges, invert onto serving plates, and serve.