Cheesecake Cups

01Method

1. 1

   Heat the oven to 325°F (165°C). Set paper liners into 18 muffin tin cavities.

2. 2

   Seal graham crackers in a zip-lock bag and pulverize with a rolling pin until you have fine crumbs. Transfer to a mixing bowl, stir in the melted butter and brown sugar until the mixture holds together like damp sand. Distribute one tablespoon of this mixture into each liner and press it flat to create the crust layer.

3. 3

   Bake the crusts until the edges are just beginning to color, 8 to 10 minutes. Remove and allow to cool completely.

4. 4

   While the crusts cool, whip the cream cheese and confectioners' sugar together until smooth. Scrape down the bowl, then incorporate the eggs one at a time, mixing well after each addition. Scrape the bowl again, then blend in the sour cream and vanilla. Distribute the filling evenly across all 18 crusts.

5. 5

   Return to the oven and bake until the surfaces appear set and the centers wobble gently when nudged, about 15 minutes. Refrigerate until fully firm, at least 2 hours or overnight.

6. 6

   Warm the heavy cream in the microwave until it just begins to bubble, roughly 1 minute. Add the chocolate chips and let them sit undisturbed for about 1 minute to soften, then whisk until the ganache is completely smooth and glossy.

7. 7

   Spoon a layer of ganache over each chilled cheesecake cup and crown each one with a whole strawberry.