Grind up graham crackers in your food processor with 1/3 cup sugar. (If you don't have a food processor, you can crush them in a plastic bag with a rolling pin and then mix in the other ingredients by hand.) You should end up with about 1 1/2 cups of crumbs. Then pour 6 tablespoons of melted butter through the feed tube of your processor as it's running. You'll need to then scrape the bottom of the fp bowl with a spatula to get it evenly mixed, but that's basically it. Use a heaping tablespoon for each muffin cup. Press the crumbs down with your fingers and then use a small flat-bottomed measuring cup (probably the 1/4 cup size) to even it out completely.

Beat the cream cheese until smooth, then add sugar and blend well. Beat in sour cream, then add eggs one at a time, mixing each one in before adding the next. Add flavorings and flour, mixing until smooth. You can do this in your food processor or with a hand mixer.

Scoop about 1/4 cup into each muffin cup. Be sure not to overfill, as you want to have room for the topping. You will probably have some batter left over, so you could make a little additional cheesecake if you'd like. That's what I did. You want the batter to come up only to no more than 1/8 inch below the top of the liners.

Bake at 325 degrees for about 15 minutes, up to 20. The original recipe said to bake for 35 minutes! This, my friends, is insane. I believe that I baked mine for about 18 minutes. The best way to test is with an instant-read thermometer. As soon as the temp reaches 160, you're good to go. Mine actually got over that, to around 170, but I don't think they were overbaked. I never got to eat one, so I don't know for sure, but everyone else seemed to like them.

Mix together the 1 cup sour cream and 1/2 cup strawberry jam. Let the baked cheesecakes cool a bit so that they sink, then spread about a tablespoon on each one. The mixture will be fairly thin and will spread out. Put back into the oven for five minutes, let cool again, then chill.

The nicest way to do this is to have small perfect strawberries that you cut in half and put a cut-side-down half on each cupcake. Alas, we do not live in a perfect world. So you'll probably end up using those huge grocery-store strawberries and having to cut slices, as I did, and they won't match. C'est la vie! Melt some strawberry jam in the microwave (maybe 30 seconds or so for 1/2 cup) and brush that over each strawberry. .

Melt chocolate and butter together in the microwave (do 1 minute at 50% power, check and stir, do additional 30-second increments until smooth, and be careful not to scorch), then mix in the sugar and add enough milk to make it thin enough to drizzle. You can just use a fork to drip the glaze. I have a little icing gun that worked well. The glaze will harden somewhat