Santa Hat White Chocolate Mini Cheesecakes

For the Graham cracker crust:

1. In a food processor, pulse 8 Graham crackers until fine crumbs form.
2. Combine the Graham cracker crumbs with 3 tablespoons of melted butter and 1 tablespoon of granulated sugar.
3. Press this mixture into the bottom of cupcake liners.
4. Bake the crusts at 325°F (160°C) for 5 minutes.

For the Cheesecake filling:

1. In a stand mixer, beat together 12 ounces of room temperature cream cheese with 1/3 cup of granulated sugar until smooth.
2. Once smooth, add in 1/2 cup of melted (and cooled) white chocolate chips, 1/4 cup of sour cream, and 1 tablespoon of vanilla extract.
3. Mix until the mixture is smooth.
4. Add 2 eggs, one at a time, mixing until just combined after each addition.
5. Scoop the cheesecake filling on top of the baked Graham cracker crusts.
6. Bake at 325°F (160°C) for 15-18 minutes.
7. Allow the cheesecakes to cool completely at room temperature.
8. Transfer the cooled cheesecakes to the fridge and chill for 2-3 hours.
9. Before serving, top with whipped cream and fresh strawberries to resemble Santa hats.