Decadent Cheesecake Cups

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.

2 . Stage

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 . Stage

Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.

4 . Stage

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 . Stage

Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.

6 . Stage

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 . Stage

Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.