TO MAKE THE CRUST
Preheat roaster to 325 °F. Line each depression of a 12- count muffin visage with cupcake liners and set away.
still, add to a blender or food processor and process until you have fine motes, If using full– wastes of graham crackers. lade the motes into a mixing coliseum, add the melted adulation and sugar, and mix until everything is well combined.
Unevenly distribute the admixture between all 12 depressions in the muffin visage, making sure to press each one down forcefully into one indeed subcaste.
Singe at 325 °F for 5- 6 twinkles until smoothly browned, remove from the roaster, and set away to cool.
Keep oven temperature at 325 °F.
TO MAKE THE CHEESECAKE
In the coliseum of a stage mixer fitted with the paddle attachment, or in a large mixing coliseum using a hand– held mixer, beat the cream rubbish until smooth. Add the sour cream, granulated sugar, and vanilla excerpt and continue mixing until well concerted, stopping to scrape down the sides of the coliseum as demanded. Add the eggs one at a time and blend on low speed until just combined.
Unevenly distribute the cheesecake filling between all 12 depressions of the muffin visage and return to the roaster. Singe at 325 °F for 17- 20 twinkles or until the covers of the cheesecakes are set.
Remove from the roaster and allow to cool at room temperature for 1 hour. Precisely remove the mini cheesecakes from the muffin visage, store in an watertight vessel, and chill for at least 3- 4 hours or overnight in the refrigerator.
TO MAKE THE STRAWBERRY SAUCE
In a medium– sized sauce visage, stir together the strawberries, granulated sugar, and bomb juice until well combined.
Place the saucepan over medium heat, stirring sometimes, until the strawberries release their authorities and the admixture starts to boil( about 5- 8 nanosecond for fresh berries and 8- 10 twinkles for frozen).
also, slightly reduce the heat to low–medium heat and allow the strawberries to continue cooking, stirring sometimes, until the admixture has thickened( about 15- 20 twinkles).
Once the admixture has thickened, remove from the heat and pour in a glass vessel and allow to cool fully, also cover tightly and chill.
Once the cheesecakes are stupefied, top each cheesecake with 1 teaspoon of strawberry sauce.
Serve and enjoy!
For the sauce If you prefer your sauce a little thinner, gently mash some of the strawberries as they ’re cooking or you can dissect part of the admixture in a blender once it’scooled.To store Store mini cheesecakes in an watertight vessel in the refrigerator for 3- 4days.Freezing instructions Mini cheesecakes will indurate well for over to 3 months. Store in a freezer bag or vessel, thaw overnight in the refrigerator. Add the strawberry sauce beating once the cheesecakes have fused.