Mini Cheesecakes! Cute, individual portions of creamy New York cheesecake over a crunchy graham cracker crust. Bake them in a muffin tin! So fun!
Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and stir to combine.
Pour the melted butter into the bowl, and stir the mixture together until mixed.
Line muffin tins with papers, and divide the mixture equally between 16 wells, pressing gently into the bottom.
Preheat the oven to 275 degrees F.
Place the cream cheese, sugar, and cornstarch in a large mixing bowl and mix on medium-low speed until smooth.
Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
Stir in the additional egg yolk, cream, and vanilla.
Pour the batter over the crust, and rap sharply on the counter a few times to release any air bubbles.
Bake for 30 to 35 minutes, or until the mini cheesecakes are set around the edges but still a little wobbly toward the centers.
Chill for 2 hours, then garnish with fresh strawberries (if desired).