Stir together the graham cracker crumbs, brown sugar and butter in a medium bowl.

Evenly divide the the graham cracker mixture between 6 mason jars and press into the bottom of each one.

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.

Add one cup of pineapple tidbits and ½ cup sweetened coconut flakes to the pina colada cheesecake mixture. Fold in until well mixed.

Divide the mixture and evenly spoon into the jars over the top of the crust. Place all in the refrigerator to chill for at least four hours.

When ready to serve, place ¼ 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.