Preparation

• Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and dark brown sugar until you have a crumbly mixture. Portion about 2 tablespoons into each cup, pressing gently to form the crust base.
• Whip the cream: Beat the heavy whipping cream on medium-high speed until it holds stiff peaks, which should take about 4 minutes. Once done, refrigerate the whipped cream while you make the filling.
• Mix the filling: In a mixer bowl, combine the cream cheese and granulated sugar. Mix on medium speed until completely smooth, which typically takes around 3 minutes.
• Add sour cream and vanilla: Gently mix in the sour cream, powdered sugar, and vanilla extract until just combined; over-mixing can make the filling dense.
• Fold in whipped cream: Carefully fold the chilled whipped cream into the cream cheese mixture. Be gentle to keep the mixture light and airy, avoiding any overmixing.
• Fill the cups: Spoon approximately 2 tablespoons (or 1/6 of the total filling) into each prepared cup. For a tidy presentation, you can use a piping bag to pipe the filling in.
• Chill the cups: Cover the cups and place them in the refrigerator. Let them chill for 4-6 hours, or ideally, overnight for the best texture.
• Layer with jam: Once the cheesecake cups are set, add about 2 tablespoons of strawberry jam into each jar, spreading a lovely fruity layer on top.
• Make the topping: Whip the heavy cream on medium-high speed again until it holds stiff peaks (around 4 minutes). Add powdered sugar and vanilla extract, mixing until just combined.
• Decorate the cups: Transfer the whipped cream into a plastic bag, snip off the tip, and pipe onto each cheesecake cup. For an extra touch, add fresh strawberry slices and chopped dark chocolate on top if desired.