Step 1

Place the graham crackers, sugar, and butter in a bowl and stir it until it looks like wet sand and it holds together when you pinch it. Press the mixture into the bottom of six 3-inch pans. Place them in the refrigerator to chill while you make the filling.

Step 2

Line a plate with parchment paper and set aside.

Step 3

Heat the heavy cream in the microwave or in a saucepan over medium heat on the stove. Only heat it until it gently simmers and don’t let it boil.

Step 4

Pour the hot cream into the chopped chocolate and let it sit for a few minutes until the chocolate melts. Once the chocolate melts, stir it until it is smooth.

Step 5

Slice the green leaves off of the strawberries and dip them into the chocolate ganache.

Step 6

Place the chocolate-covered strawberries on the parchment-lined plate and set them in the fridge to get firm.

Step 7

Put the cold water in a microwavable bowl and sprinkle the gelatin over the water. Set the gelatin aside to soften (or bloom) for at least 5 minutes while you beat the cream cheese.

Step 8

Place the cream cheese in a  large mixing bowl and beat with an electric mixer until it is smooth and there are no lumps.

Step 9

Add the sugar, vanilla, and salt and beat until smooth and creamy. Make sure you scrape down the sides and bottom of the bowl to incorporate all the ingredients well.

Step 10

Stir in the heavy cream by hand. Don’t use the electric beater for this step or the mixture will get too thick to easily pour into the cheesecake pans.

Step 11

Place the softened gelatin in the microwave for 20 to 30 seconds, stirring at 10-second intervals. Heat it until it is completely dissolved and liquid. If it is too hot, let it sit for a few minutes until it is comfortably warm.

Step 12

Drizzle the warm gelatin into the cream cheese mixture and stir it until it is well incorporated.

Step 13

Place the chocolate-covered strawberries in the center of each of the mini pans.

Step 14

Line the inside of the mini pans with a strip of acetate sheets.

Step 15

Spoon or pipe the filling over the chocolate covered strawberries inside the mini cheesecake pans and smooth the tops. Cover them with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Step 16

When ready to serve, push up on the bottoms of the cheesecake pans and remove the individual cheesecakes.  Transfer them to a serving plate and remove the acetate sheets. garnish with strawberries or mint leaves.

Step 17

To get a clean, pretty slice, dip a sharp knife in hot water then slowly slide it through the center of the cheesecakes.