Preparation:

• Make the strawberry sauce. Roughly chop up the strawberries and add to a small pot with the water and sugar and stirring to combine. Bring to medium heat. Let the mixture cook without stirring until it gets bubbly. Stir, and cook an additional 5 minutes until it gets thick. Set aside to cool. Once it’s cooled, pulse in the food processor until it breaks up and turns into a thick sauce.
• Place your Graham Crackers in a plastic bag, and using anything (I used a jar of honey), carefully break up until you get fine crumbs. If there are some bigger pieces, that’s okay! It will give your cheesecakes some texture. Transfer to a bowl and stir in the melted butter until it looks like wet sand. If using 3” cups, take 1 tablespoon of the mixture and firmly press it in the bottom. If they are larger, just make sure there is enough Graham Cracker crumbs to ensure a nice crust. If you are baking them, preheat the oven to 350 degrees, and bake for about 25 minutes or until they get nice and toasty, and start to make your kitchen smell like a bakery. Cool completely before you add in your filling. If you don’t want to use the oven, freeze them for about half hour, until they’re set. *You can save any extra crumbs for decorating your cheesecakes once they’re done!*
• In the meantime, make your filling. Using a KitchenAid Stand Mixer with paddle attachment, or a hand mixer, combine the softened cream cheese, powdered sugar, salt, vanilla and sour cream until combined, scraping down the bowl half way. Slowly add in the heavy cream and whip until the filling is fluffy, but pliable. Once your cups have their crust ready, fill them to the top (they won’t be rising!). Using a teaspoon or demitasse spoon, make little dollops of the sauce throughout the top of the filling. Using a toothpick, swirl the sauce around to make it look pretty! Add as little or as much of the sauce as you want.
• Firm up in the fridge for at least 6 hours. Top with extra graham cracker crumbs and enjoy!