• Preheat the oven to 350 degrees F. Line a muffin pan with 12 paper liners sprayed with nonstick cooking spray, or spray the mini cheesecake pan with non-stick cooking spray. You can also use a cheesecake pan with removable bottoms (see post for link)

Graham Cracker Crust

• In a bowl, mix together the crushed graham crackers, sugar and melted butter.
• Divide the mixture into each of the tins, and then press it down into an even layer with some of the graham cracker mixture going up the sides. (I used a shot glass to help press the bottom down, it fits nicely to get the graham cracker to go up the sides.)
• Bake for 5 minutes. Remove the pan from the oven and start making the filling..

Cheesecake Filling

• In a large bowl, using a mixer on low speed, mix the softened cream cheese and sugar until smooth, then mix in the flour until just combined. (make sure cream cheese is softened, so you don't get lumps)
• Add the eggs, one at a time, and mix until just combined. Add the vanilla, sour cream/Greek yogurt, and heavy cream, and mix until combined. (Don't over-beat eggs, to avoid cracks and deflation)
• To release any air bubbles, tap the bowl on the counter 10-15 times.
• If you are using a mini cheesecake pan, fill each one up to the top and bake for 15 to 18 minutes, until the centers are slightly jiggly. Cheesecakes will firm up as they cool.
• If you are using a muffin pan, divide the batter among the cavities to about 2/3 full. You will have extra batter and bake for 20 to 23 minutes.
• Remove from the oven and let cool up to an hour. Once cooled, refrigerate, covered loosely with plastic wrap or a sealed container, for at least 2-3 hours and up to 3 days. They can also be frozen after chilling. If you add any toppings, they’re best served within 1 day.
• Top with your favorite toppings!

Chocolate Ganache for topping and/or chocolate covered strawberries:

• Heat the heavy cream just until simmering in the microwave for 45 seconds to 1 minute. Make sure to keep an eye on it so it doesn't bubble over in the microwave. You can also do this on the stovetop.
• Add the chocolate chips. Let sit for 3 minutes before stirring. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined. Allow to cool and thicken.
• Dip strawberries in chocolate after drizzling ganache over cheesecakes and chill in refrigerator. (May have to double recipe if doing both as a topping and covering strawberries.)