1. Finely crush digestive biscuits and mix soft butter.
2. Press the mixture into the bottom of the cup and refrigerate for a half hour
3. In a nonstick pan, Heat the pineapple tidbit with sugar and pineapple water for 3-4 minutes and puree it in a mixer once slightly cool.
4. For the cheesecake mixture, Whip cream till soft peaks and fold in the cream cheese and pineapple puree. Mix well.  
5. Place this pineapple cheesecake mixture into the cup from step 2 and top the remaining with pineapple puree.
6. Garnish with pineapple tidbits and mint. 
7. Refrigerate for 30 minutes before serving.

Enjoy your meal!