• Preheat the oven to 350F. Line a standard size cupcake pan with liners, and spray with non stick spray. Set aside.

Graham Cracker Crust

• In a small bowl, combine the graham cracker crumbs and sugar. Then stir in the melted butter and mix until combined.
• Evenly distribute into the cupcake tins and press down firmly. Set aside.

Cheesecake Filling:

• In the bowl of a stand mixer or with a hand mixer, beat the room temperature cream cheese until smooth. Add the sugar, and mix until just combined. Add the eggs, and mix until just combined. Add the sour cream and vanilla extract, and mix until combined. You do not want to over mix, and add extra air into the batter so be careful not to over mix.
• Gently tap the bowl on the counter for 30-45 seconds to release air bubbles . Evenly distribute the batter in the muffin pan.
• Bake for 18-22 minutes, or until the centers look set and slightly jiggle. Turn off the oven, crack the door, and let the cheesecakes rest in the oven for 3-5 minutes.
• Remove from the oven and let cool on the counter for an hour. Place in the fridge for at least 2-3 hours. The cheesecakes will slightly sink, this is normal.

Strawberry Topping:

• In a medium ssaucepan, combine the chopped strawberries, sugar and water. Bring to a boil, and reduce to a simmer. Simmer for 10 minutes or until the strawberries are soft.
• Transfer to a blender and blend until smooth. Transfer the blended strawberry sauce to a heat safe dish and place in the fridge until cooled.
• When the cheesecake has cooled, or you're ready to serve, top with strawberry topping and half a strawberry.