Mini Strawberry Cheesecakes

Preheat oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners. (5 minutes)

In a medium bowl, combine melted butter, graham cracker crumbs, and sugar. Mix until the mixture resembles wet sand. (2 minutes)

Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs firmly into the base of each cup, creating a smooth, even crust. (5 minutes)

Bake in the preheated oven until the crusts are lightly golden, about 5-6 minutes. (5 minutes)

While the crusts are baking, prepare the filling. In a stand mixer, blend the softened cream cheese until smooth and creamy. (3 minutes)

Add sour cream and sugar; blend until well combined. Stir in vanilla extract. Add the egg and mix on medium speed until the filling is smooth and homogenous, scraping down the sides and bottom of the bowl as needed to ensure everything is fully incorporated. (5 minutes)

Remove the crusts from the oven and spoon the cheesecake filling evenly over the top of each crust. (3 minutes)

Return the muffin tin to the oven and bake until the cheesecakes are just slightly wiggly in the very center, about 15-20 minutes. (20 minutes)

Remove from the oven and let cool in the tin for 15 minutes. Carefully transfer the cheesecakes to a plate and place in the refrigerator to cool completely, at least 3-4 hours. (240 minutes)

To prepare the strawberry sauce, combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a simmer. (5 minutes)

Reduce heat to low and maintain a gentle simmer, stirring occasionally, until the sauce has thickened to your liking, about 15 minutes. (15 minutes)

Scrape the sauce into a bowl and let cool until close to room temperature, about 15-30 minutes. Cover and refrigerate until ready to serve. (30 minutes)

When ready to serve, plate the chilled cheesecakes and top with a generous spoonful or two of the luscious strawberry sauce.