1. Preheat the oven to 325°F and prepare a 12-muffin pan with 12 muffin liners. Set aside.
2. Mix the graham cracker crumbs with the melted butter in a small bowl and stir to combine. Then, place about 1 Tablespoon into each muffin tin. Press the crumbs down with the back of a spoon to level. Set aside.
3. In a medium size bowl, beat the softened cream cheese with a hand mixer until it becomes a creamy consistency. Then add the sour cream, vanilla extract, and sugar. Mix until smooth.
4. Add both eggs, one at a time, whisking well after each addition.
5. Spoon the cheesecake mixture on top of the crust. Tap the muffin tin on the counter to remove any air bubbles and level the batter.
6. Bake on the center rack for 20-22 minutes or until the center of the cupcakes is almost firm when shaken. It’ll be completely set after refrigeration. Don’t remove them from the oven immediately. Leave the door slightly open until the cheesecakes reach room temperature.
7. Refrigerate, uncovered, for at least one hour before serving.

For the Strawberry Sauce:

•  Combine 1 lb. Fresh Strawberries, hulled with 1/4 cup sugar, 1 Tbsp. lemon juice and 1 Tbsp. Organic cornstarch in a small saucepan over high heat.  Bring to a boil.  Reduce heat to low and cook until the mixture thickens.  I like to break the strawberries up against the side of the pot as they cook down.  Store in a container in the fridge until ready to use.