Ingredients:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted unsalted butter
• 2 cups softened cream cheese
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon sugar extract vanilla
• 1/4 cup sour cream
• 1 cup fresh strawberries
• 2 tablespoons strawberry jam Strawberry
compote:
• 1 cup fresh strawberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon of corn starch dissolved in 1 tablespoon of cold water

1. Preheat your oven to 165°C (325°F) and line your cupcake tray with liners.
2. Mix the graham cracker crumbs with the melted butter until well combined, then press them into the bottom of each liner as if you were giving them a bed to rest in.
3. Beat the cream cheese and sugar until smooth as Sunday morning. Then, one by one, add the eggs, followed by the vanilla and sour cream.
4. Now comes the fun part: gently fold in the fresh strawberries and strawberry jam. Don’t overdo it though, we want them to be evenly distributed but not overly mixed.
5. Fill each liner with the creamy cheesecake mixture and pop them in the oven for about 20-22 minutes. You want them to be set but still with a slight jiggle in the center.
6. While the cupcakes are heating in the oven, let’s make the strawberry compote. Place the strawberries, sugar, and lemon juice in a saucepan and let sit until the berries start to break down and become all syrupy.
7. Once the berries are nice and cozy in their sauce, add the cornstarch mixture you made earlier and let it all thicken until it’s perfect.
8. When the cupcakes are all cool and done, top them with a little crown of strawberry compote and maybe even throw an extra fresh strawberry on top for good measure. Enjoy!

Directions: