Ingredients
1/2 (13.5 ounce) package graham crackers
4 tablespoons butter, melted
2 tablespoons brown sugar
2 (8 ounce) packages cream cheese, softened
1/2 cup confectioners' sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup heavy cream
2/3 cup chocolate chips
18 strawberries
Directions
1-) Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2-)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-) Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.
4-) 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-) Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.
