Strawberry Cheesecake Cupcakes

Preheat the oven to 300ºF. Line a 12-cup muffin pan with cupcake liners and lightly coat with cooking spray.

Make the crust: Stir butter and graham crackers together. Spoon a heaping teaspoon of the mixture onto the bottoms of the cupcake liners and pat down.

Make the filling: Using an electric mixer on medium-high speed, beat cream cheese until fluffy. Lower speed and gradually add sugar; beat until smooth. Add vanilla and sour cream; beat until combined. Add eggs, one at a time, beating well after each addition. Add flour; beat until combined.

Pour batter into prepared pan until three-fourths full. Bake until just set in the center, about 18 to 20  minutes. Cool cakes in the pan on a wire rack for 5 minutes. Remove from pan; cool completely. Refrigerate overnight.

Make the topping: In a saucepan, combine half of the strawberries with sugar. Gently mash strawberries with a fork and cook over medium-high heat until softened, about 3 minutes. Add dissolved cornstarch and bring the mixture to a boil. Remove from heat; stir in lemon juice and remaining strawberries. Transfer to a bowl and cool completely. Refrigerate in an airtight container.

Assemble the cupcakes: Spoon about 1 tablespoon strawberry topping onto each chilled cheesecake and serve immediately.