Preheat your oven to 325 F. Line a regular muffin pan with twelve paper liners. Using liners makes it much easier to remove the cheesecakes once they have chilled.

In a small bowl, combine the crushed graham crackers and melted butter. Stir until every crumb looks moistened. The mixture should resemble wet sand.

Evenly portion the crust mixture between the twelve liners. You want about one packed tablespoon per liner. Press down firmly with the back of a spoon or the bottom of a small glass. A firm crust prevents it from crumbling when you eat them.

Bake the crust for five minutes. Remove the pan from the oven and let the crust cool while you prepare the filling. This quick bake helps the crust hold together.

In a stand mixer fitted with the paddle attachment, combine the soft cream cheese and sour cream. Mix on medium low speed until completely smooth. Scrape down the sides of the bowl with a spatula to prevent lumps.

Add the sugar and vanilla extract. Mix again until combined. Taste a tiny bit of the batter at this stage because the eggs are not in yet. Adjust the sweetness slightly if you prefer, although the final dessert is balanced by the tart strawberry.

Add the eggs one at a time. Mix just until each egg disappears into the batter. Do not over mix. Over mixing incorporates too much air and can cause the cheesecakes to puff up and then sink dramatically in the middle.

Portion the filling evenly between the twelve liners. Each cup should be about three quarters full. The cheesecakes do not rise much, so this amount works well.

Bake for sixteen to twenty minutes. The tops should look set but still have a slight jiggle in the very center when you gently shake the pan. They will continue to set as they cool.

Remove the pan from the oven and let the cheesecakes cool on the counter for about thirty minutes. Then transfer the pan to the fridge to chill for at least one hour and up to four hours. Chilling firms up the texture and makes them taste like classic cheesecake.

Once completely chilled, remove the paper liners if desired. Slice the leafy top off each strawberry so it sits flat. Place one strawberry, flat side down, on top of each cheesecake. Pipe a small ring of whipped cream around the base of the strawberry and a tiny ball on the pointed tip.