Let’s get to the delicious part – making the cheesecakes! Here’s a detailed, step-by-step guide:

Step 1: Prepare the Oven and Crust

Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. Spray the liners with cooking spray to ensure the cheesecakes don’t stick.

In a large bowl, combine the crushed graham crackers, melted butter, and 1/4 teaspoon of salt. Stir until the crumbs are completely moistened.

Step 2: Press Crust into Liners

Press the graham cracker mixture firmly into the bottom of each paper liner, creating an even layer. Set aside.

Step 3: Make the Cheesecake Filling

In a large bowl, using an electric mixer (handheld or stand mixer), beat the softened cream cheese until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Add the sour cream, sugar, vanilla extract, and a pinch of salt. Beat until everything is well combined and the filling is smooth.

Step 4: Fill and Bake

Pour the cheesecake filling over the graham cracker crusts, filling each liner almost to the top.

Bake for 20 minutes, or until the center is slightly jiggly. The edges should be set, but the center will still have a slight wobble.

Step 5: Cool and Chill

Let the cheesecakes cool completely in the muffin tin. This will take about an hour.

Once cooled, refrigerate the cheesecakes for at least 2 hours to allow them to set completely. This chilling step is crucial for the best texture.

Step 6: Decorate and Serve

Melt the semisweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Or, use a double boiler.

Spoon the melted chocolate over the tops of the chilled cheesecakes, spreading it evenly.

Dip each strawberry in the melted chocolate, coating it about halfway.

Place a chocolate-covered strawberry on top of each cheesecake.

Let the chocolate set until firm. You can speed this up by placing the cheesecakes in the refrigerator for a few minutes.

Serve and enjoy!