1-First, preheat the oven to 325°F (163°C). Lightly grease a mini cheesecake pan or line a standard cupcake pan with liners to prevent sticking. Crush the graham crackers into semi-fine crumbs using a food processor or rolling pin, then mix the crumbs with the sugar and melted butter to form a thick dough.

2-Next, divide the mixture evenly into the cups, using about 2 tablespoons each, and press it into the bottoms. Bake the crusts for 5-6 minutes until light golden, then let them cool completely while you prepare the filling. For the filling, fill an oven-safe pan with water for a water bath and set it aside to create that perfect moisture.

3-Beat the butter and sugar until sandy, then beat in the cream cheese until fluffy. Mix in the sour cream, lemon zest, and vanilla, and finally add the eggs, beating just until combined to avoid over-mixing. Divide the filling evenly into the cooled crusts, using around 3 tablespoons per cup, and smooth it over the crusts.

4-Bake in the water bath for 15-18 minutes until the edges are set and the centers are still slightly wobbly but not liquid. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 30-60 minutes. Refrigerate them covered for 3-4 hours until fully set before adding the topping.

5-For the topping, de-stem and quarter the strawberries, then mix them with the sugar and limoncello until the sugar dissolves. Spoon the topping over the chilled cheesecakes just before serving to keep everything fresh. If you want more ideas on perfecting your crust, check out our tips for fruit toppings section.