• Preheat your oven to 300°F. Line a 12-count muffin pan with cupcake liners.

Make the Strawberry Sauce:

• Add the sliced strawberries and granulated sugar to a medium saucepan. Place over medium heat and cook until the strawberries start to release their liquid.
• In a small bowl, whisk the water, lemon juice, and cornstarch and add it to the saucepan. Continue to cook and stir, mashing the strawberries as you do, until the sauce is bubbling and thick.
• Remove from heat and immediately strain the sauce through a sieve and into a bowl. Set aside and allow to cool.

Make the Graham Cracker Crust:

• Mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Add 2 tablespoons of the crust mixture to each cupcake liner and pack the crust down tightly in each.
• Prebake the crust for 10 minutes while you make the cheesecake filling.

Make the Cheesecake Filling:

• In a large bowl, use an electric mixer to beat the softened cream cheese until smooth without any lumps. Add the sugar and flour and mix until smooth. Wipe any lumps off of the mixer and sides of the bowl and mix again until smooth.
• Add the room temperature sour cream, fresh lemon juice, and vanilla extract, and mix until the batter is completely smooth. Use a whisk to mix in the room temperature eggs until just combined. Do not overmix.
• Scoop the cheesecake batter evenly into each liner over the pre-baked graham cracker crust. Add about 1 teaspoon of the strawberry sauce on top of the cheesecake filling and use the back of a spoon to spread it out on top.
• Bake the mini strawberry cheesecakes for 18 minutes. They should be puffed up and not too wobbly.
• Remove from the oven and let cool at room temperature, then cool completely in the fridge for at least 2 hours or overnight before serving. Store cheesecakes in the fridge for 3-5 days.