• Preheat the oven to 350 degrees.  Line a standard muffin tin with paper liners, set aside.

For the Mini Cheesecakes

• In a medium bowl, combine the crushed graham cracker crumbs and melted butter.  Stir to combine until it looks like wet sand.
• Measure about a tablespoon’s worth of graham cracker mix to each cupcake liner.  Press down to compact into the bottom of the tin. Set aside.
• In the bowl of a stand mixer, beat the cream cheese scraping down the side as needed, until smooth and free of lumps. Add the eggs and beat one at a time.
• Add in the vanilla extract and sweetened condensed milk and combine well.
• Divide the cheesecake filling between each of the cupcake liners.  Fill until about ¾ full.
• Bake in the preheated oven for 13-15 minutes or until the edges are set with a slight jiggle in the center.  Don’t worry if the top cracks, we’ll be covering the top later anyway.
• Allow the cheesecakes to cool to room temp for about an hour and then chill for at least four hours.

For the Glaze

• In a small saucepan, combine the diced strawberries, sugar and lemon juice. Heat over medium-low and cook for about 10-15 minutes, until the juices release and the mixture begins to thicken.  Stir frequently.  Allow to cool before assembly.

For the Strawberry Crunch

• In a small bowl, combine the crushed golden Oreo crumbs, strawberry jello mix and butter.  Mix to combine until it resembles wet sand.  Set aside until ready to assemble.

For the Whipped Cream

• In the bowl of a stand mixer, combine the heavy cream, vanilla and sugar.  Mix on low to combine for about a minute and then bump up the speed to medium-high and mix until stiff peaks form.  Transfer the whipped cream to a piping bag fitted with a large star tip.
• To assemble, pour a small spoonful of strawberry glaze on top of each cheesecake. Generously spoon some crumble on top. Pipe a small dollop of whipped cream.  Place a sliced strawberry and press into the whipped cream to stick.  Liberally sprinkle again with the strawberry crunch.