Instructions

Strawberry Pie Filling:

1. In a heavy saucepan combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6  minutes until the strawberries are bursting and juice has started to form.
2. In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture. Add remaining strawberries and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat and set aside to cool completely.
3. Preheat the oven to 325 F. Line cupcake pan with paper liners, and set aside.

Graham Cracker Crust:

1. In a bowl stir together graham cracker crumbs and sugar with a fork, Then, stir in melted butter, until all crumbs are evenly moistened.
2. Divide the mixture among prepared liners (about 1 ½ Tablespoons per each) and press firmly in the bottom, then place in the fridge.

Streusel Crumb Topping:

1. Stir together sugar, flour., and dash of salt Add melted butter and mix with a fork until coarse crumbs form and set aside.

Vanilla Cheesecake Filling:

1. Beat softened cream cheese, sugar, flour and vanilla until smooth. Add egg and mix just to combine, do not overmix! Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway (2/3 max).
2. Spread strawberry pie filling over vanilla cheesecake. Fill them almost all the way to the top.
3. Finally, top each cup with streusel crumb,gently press the crumb with your palm. Place cupcake pan onto baking sheet and bake about 30-35 minutes or until set.
4. Cool the cheesecakes in the pan for 20 minutes, then transfer on a rack to cool completely.
5. For longer storage, keep them in the fridge in an air-tight container.