Mini Strawberry Cheesecakes

Instructions:

1. Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
2. Make the crust:
   Combine graham cracker crumbs, sugar, and melted butter. Press about 1 tbsp into each muffin liner, pressing down firmly to form a base.
3. Bake crusts:
   Bake for 5 minutes, then remove and let cool while preparing the filling.
4. Make the filling:
   Beat cream cheese until smooth. Add sugar and mix well. Add egg, vanilla, and sour cream (if using), and beat until creamy and smooth — don’t overmix.
5. Assemble and bake:
   Spoon the cheesecake batter evenly over the crusts (about 3/4 full). Bake for 18–20 minutes or until centers are just set.
6. Cool and chill:
   Let cheesecakes cool completely, then refrigerate for at least 2 hours (or overnight for best results).
7. Top with strawberries:
   Just before serving, top each mini cheesecake with a slice of strawberry or a spoonful of strawberry jam.