Mini Cheesecakes (with Strawberry Topping)

Crust:
2/3 c graham cracker crumbs (about 4 long crackers)
2 TBSP sugar
2 TBSP butter, melted

Preheat oven to 325 degrees. Line muffin tin lined with 12 paper liners. Crush or use food processor to create 2/3 c graham cracker crumbs. Mix with sugar and melted butter. Press about on tablespoon of mixture into bottom of each muffin liner. Bake in preheated oven for 5 minutes.

Cheesecake:
2 packages cream cheese, softened
1/2 c sugar
3 tsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla
2 eggs

Combine all ingredients until smooth. Pour over graham cracker crusts. Bake an additional 25 minutes at 325 degrees. Cool completely and serve. If you are not serving them immediately, but sure to store in refrigerator. Once cooled, top with fresh fruit and/or whipped cream; or top with strawberry topping (below); or fruit gel topping from this site.

Strawberry topping:
1 to 1.5 c sliced strawberries (fresh, or thawed if frozen)
2 TBSP sugar
1 1/2 tsp unflavored gelatin
2 TBSP lemon juice

Pour 2 TBSP lemon juice over 2 tsp gelatin and let sit 3-5 minutes. Heat 1-1.5 cups of strawberries and sugar in a small saucepan over medium heat until strawberries begin to break down. Stir in gelatin mixture and mix until gelatin is completely dissolved. Cool to room temperature and then spoon or pour over mini cheesecakes. Return to refrigerator for 2-3 hours until topping is set.

TIP: can use 2 tsp cornstarch mixed with tsp of water to thicken the strawberry topping (it will be less firm than the gelatin version listed above)
TIP: can use other fruits (blueberries, raspberries, etc) to make the fruit topping as well.