Stir together the graham cracker crumbs, brown sugar and butter. Press into the bottom of six half pint jars.

In a medium bowl, beat the heavy whipping cream on high for four to five minutes, until stiff peaks form. Set aside.

In a separate bowl, beat together the cream cheese, sugar, sour cream, and coconut extract until smooth and creamy.

Fold in the whipped cream until just combined.

Add one cup of pineapple tidbits and 1/2 cup of sweetened coconut flakes. Fold in until well mixed.

Spoon the mixture into the jars over the top of the crust.

Place in the refrigerator to chill for at least four hours.

When ready to serve, place 1/4 cup coconut in a skillet and cook over medium low heat. Stir constantly until the coconut is golden brown, then immediately remove from heat and transfer to a bowl to cool.

When the coconut is cool, remove the cheesecakes from the refrigerator and top with more pineapple tidbits, toasted coconut, and a maraschino cherry before serving.