Ingredients

• ½ , 13.5 ounce
• 4 tablespoons butter , melted
• 2 tablespoons brown sugar
• 2 , 8 ounce
• 0.5 cups confectioners' sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 0.5 cups heavy cream
• 0.67 cups chocolate chips
• 18 strawberries

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2. 2 Place graham crackers in a resealable plastic bag and crush into fine crumbs with a rolling pin. Pour into a bowl. Add butter and brown sugar; toss together until mixture resembles wet sand. Place 1 tablespoon in the bottom of each paper liner. Press firmly to form the crusts.
3. 3 Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.
4. 4 Meanwhile, beat cream cheese and confectioners' sugar until well blended. Scrape down the sides of the bowl and beat in eggs, one at a time. Scrape down the sides of the bowl and beat in sour cream and vanilla extract. Divide the mixture evenly over the 18 crusts.
5. 5 Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.
6. 6 Heat cream in the microwave until it begins to simmer, about 1 minute. Add chocolate chips and let sit until softened, about 1 minute. Whisk until chocolate melts and ganache is glossy.
7. 7 Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.

Nutrition per serving