Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Stir until it resembles wet sand.

Press the mixture into the bottom of a muffin tin, about 1 tablespoon per bite.

Bake the crust for about 5-7 minutes until golden brown. Set aside to cool.

In a large mixing bowl, combine the softened cream cheese, melted white chocolate, and sour cream. Beat until smooth.

Fold in the crushed pineapple and vanilla extract.

Spoon the cheesecake filling onto your cooled crusts and fill them to the top.

Bake the bites for another 15-20 minutes until set. Edges should be firm with a slight jiggle in the centers.

Let them cool to room temperature, then refrigerate for at least 2 hours, or overnight.

Once chilled, gently remove the cheesecake bites from the muffin tin. Optionally top with more pineapple or a drizzle of white chocolate.

Enjoy your delicious cheesecake bites!