1️⃣ Prepare the Crust

• In a mixing bowl, combine graham cracker crumbs and melted butter.

• Spoon about 1½ tbsp of the mixture into each mini cheesecake mold.

• Press down firmly using a tamper or cocktail muddler to form a compact crust.

• Set aside.

2️⃣ Preheat the Oven

• Preheat oven to 325°F (163°C).

3️⃣ Make the Cheesecake Filling

• In a stand mixer fitted with a paddle attachment (or use a hand mixer), beat cream cheese until smooth.

• Gradually add sugar on low speed until incorporated.

• Add eggs and yolk one at a time, mixing well after each addition. Scrape the bowl as needed.

• Add vanilla extract and salt, mixing until fully combined and smooth.

4️⃣ Fill the Molds

• Evenly divide the filling among the prepared molds, smoothing the tops with a spoon or small spatula.

5️⃣ Bake

• Bake in preheated oven for 20–25 minutes.

• The centers will puff slightly and may jiggle slightly when done—they’ll set as they cool.

6️⃣ Cool & Chill

• Cool cheesecakes in the pan to room temperature.

• Transfer to the fridge and chill for at least 1 hour (or overnight) until fully set.

7️⃣ Chocolate Coating

• Once chilled, remove cheesecakes from molds by gently pushing from the bottom.

• Spoon melted dark chocolate over each cheesecake, letting it drizzle down the sides.

• Top each with a whole strawberry, gently pressing into the chocolate before it sets.