Preparation Steps

• Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners or reusable silicone molds.
• In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
• Spoon about 1 tablespoon of the mixture into each cupcake liner. Press it down firmly with the back of a spoon or the bottom of a small glass to create an even base.
• Bake for 5 minutes, then set aside to cool slightly while preparing the filling.
• In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy (about 2–3 minutes).
• Add the sugar and continue beating until fully combined and fluffy. Mix in the vanilla extract.
• Add the eggs one at a time, beating on low speed after each addition. Blend in the sour cream or Greek yogurt.
• Divide the cheesecake batter evenly among the prepared muffin cups, filling each about ¾ full.
• Bake at 325°F (160°C) for 18–20 minutes, or until the centers are just set.
• Turn off the oven, crack the door open slightly, and let the cheesecakes cool in the oven for 10 minutes. Transfer them to a wire rack to cool completely.
• Once cooled, refrigerate for at least 2 hours or until firm.
• Wash and hull the strawberries, trimming the tops so they sit flat.
• Remove the cheesecakes from the liners. Top each with whipped cream and place a strawberry upside down on top.