Prepare the Crust:

1. Preheat your oven to 325°F (165°C). Line a muffin tin with 12 paper liners.
2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
3. Spoon about 1 tablespoon of the mixture into each muffin liner. Use the back of a spoon or the bottom of a small glass to press the crumbs firmly into the bottom.
4. Bake the crusts for 5 minutes, then set aside to cool while you prepare the filling.

Make the Cheesecake Filling:
5. In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
6. Add the sugar and mix until fully incorporated.
7. Mix in the vanilla extract, eggs (one at a time), sour cream, and flour, beating just until smooth. Avoid overmixing to prevent cracks.
8. Divide the filling evenly among the prepared crusts, filling each liner about 3/4 full.

Bake the Cheesecakes:
9. Bake in the preheated oven for 18–20 minutes, or until the edges are set and the centers have a slight jiggle.
10. Turn off the oven and let the cheesecakes cool inside with the door slightly open for about 10 minutes.
11. Transfer the muffin tin to a wire rack and let the cheesecakes cool completely to room temperature. Refrigerate for at least 3 hours, or overnight, to fully set.

Prepare the Strawberry Topping:
12. In a small saucepan, combine chopped strawberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and resembles a jam-like consistency (about 5–7 minutes). Let cool completely.

Assemble and Serve:
13. Spoon the cooled strawberry topping over each chilled cheesecake.
14. Garnish with whipped cream, fresh strawberry slices, or mint leaves if desired.