In a medium bowl, combine the graham cracker crumbs, melted butter, and dark brown sugar for the crust.

Divide this mixture evenly, filling each cup with about 2 Tablespoons of the crust.

Beat the cold heavy whipping cream on medium-high speed until it thickens and forms stiff peaks, about 4 minutes.

In your mixer bowl, add the room temperature cream cheese and granulated sugar. Mix on medium speed until smooth and creamy, about 3 minutes.

Stir in the sour cream, powdered sugar, and pure vanilla extract. Mix until just combined.

Gently incorporate the whipped cream into the cream cheese mixture.

Spoon about 1/6 of this filling into each cup.

Place the filled cups in the refrigerator for 4-6 hours to set perfectly.

Once set, spoon 2 Tablespoons of strawberry jam into each cup.

Beat the cold heavy whipping cream on medium-high speed until it forms stiff peaks again, about 4 minutes.

Mix in the powdered sugar and vanilla extract until just combined.

Transfer the whipped cream to a plastic bag, snip off the tip, and pipe it generously on top of each cheesecake cup.

Add sliced strawberries and chopped dark chocolate if desired.