Directions:

Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
Mix graham cracker crumbs with melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner.
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
Pour cheesecake batter over the crusts, filling each liner about 3/4 full.
Drop small dollops of strawberry jam on top of each cheesecake and use a toothpick to swirl it into the batter.
Bake for 20-25 minutes or until the centers are set. Allow to cool completely.
Garnish with whipped cream, a drizzle of lemon curd, and a fresh strawberry on top before serving.