Lightly spray twelve 80ml (1/3 cup) silicone muffin pans with oil spray. Line each pan with a small strip of baking paper, extending paper 2cm over the sides of each hole.
Place biscuits and cinnamon in a food processor and process until fine crumbs form. Add the melted butter and process to combine. Divide the biscuit mixture among the prepared pans. Use a flat-bottomed glass to press the mixture down firmly over the base of each hole. Place in the fridge.
In a heatproof bowl, dissolve the jelly crystals by pouring in boiling water. Stir until dissolved and then add the cold water. Set aside to cool but not set.
Beat the cream cheese and sweetened condensed coconut milk in a bowl with an electric mixer until smooth. Stir in the jelly and crushed pineapple until combined.
Whip 125ml (1/2 cup) of thickened cream until soft peaks form. Fold the whipped cream into the pineapple mixture. Spoon the mixture evenly over the biscuit bases in the pans. Tap the pans gently on the bench to remove any air bubbles. Smooth the surface. Refrigerate for at least 6 hours or overnight until set.
To serve, run a knife around the edges of each cheesecake to loosen them. Use the baking paper strips to lift the cheesecakes from the pans. Whip the remaining 125ml (1/2 cup) thickened cream to firm peaks and pipe a decorative swirl on top of each cheesecake.