Making the Cheesecake Cups

• In a medium bowl, combine the graham cracker crumbs, melted butter, and dark brown sugar. Stir until it resembles a crumbly mixture. Fill each cup with about 1/6 of this crust (approximately 2 tablespoons per cup).
• Beat the cold heavy whipping cream on medium-high speed until it holds stiff peaks, which should take around 4 minutes. Transfer the whipped cream to a small bowl and refrigerate to keep it cool.
• In your mixer, blend the cream cheese with the granulated sugar on medium speed until the mixture is completely smooth, about 3 minutes.
• Gently incorporate the sour cream, powdered sugar, and vanilla extract. Mix just until all ingredients are combined smoothly.
• Carefully fold the refrigerated whipped cream into the cream cheese mixture with a spatula.
• Spoon 1/6 of the cheesecake mixture into each crust-filled cup.
• Place the cups in the refrigerator for 4 to 6 hours, or even better, let them set overnight for the best texture.
• Once the cheesecake has firmed up, spoon 2 tablespoons of strawberry jam into each cup.
• Beat the cold heavy whipping cream again on medium-high speed until stiff peaks form (around 4 minutes). Mix in the powdered sugar and vanilla extract until just combined.
• Pipe the whipped cream on top of each cheesecake cup. Add sliced strawberries and chopped dark chocolate if desired.