Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¼ cup (60ml) sour cream
  • 1 pint (about 500g) fresh strawberries, hulled
  • 1 cup (240ml) heavy cream
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of each muffin liner.
  2. For a crispier crust, bake the bases at 350°F (175°C) for 5 minutes. Let cool completely.
  3. Beat cream cheese and sugar until smooth. Add vanilla extract and sour cream, mixing until combined. Beat in eggs one at a time, mixing just until incorporated.
  4. Pour cheesecake batter evenly over the biscuit bases, filling each liner almost to the top.
  5. Bake at 325°F (160°C) for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly.
  6. Let cheesecakes cool completely in the muffin tin, then refrigerate for at least 1 hour to set.
  7. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Cut the tops off the strawberries and save. Pipe or spoon whipped cream onto the top of each cheesecake. Place a strawberry on top of the cream, point up. Add a small dollop of whipped cream at the tip of each strawberry to mimic the pom-pom on Santa's hat.
  9. Serve and Enjoy!