-Mix together your graham cracker crumbs and melted butter using a plastic spatula.
-Place baking cup in muffin pan. Put about 1 tbsp of graham cracker mix into baking cups and smash the them using the same measuring spoon. Make sure to press firmly on the graham cracker mix. Set them aside.
-Now for the cheesecake batter. Place cream cheese into your small mixer using a whip attachment. Mix for about 2 minutes on low speed.
-Add in your sugar, sour cream, lemon, vanilla, and eggs. Let it mix for 1 minute, then scrap bowl and mix for another minute on low.
-Now add in the all purpose flour and mix for 1-2 minutes or until the ingredients are combined.
-Using the yellow scooper, scoop up the cheesecake batter and place them into the baking cups.
-Place a small amount of strawberry filling on top of the cheesecake batter and start to mix and swirl it into the batter with a toothpick.
-Make six with strawberry filling and the other six leave them plain.
-Bake the at 320 degrees for 15 minutes.
-Let them cool for 1-2 hours
-Place 1/2 a guart of thawed out whip n top into your small mixer using a whisk attachment. Mix on medium speed until peak consistency is reached. Two minutes before reaching this consistency add in a 1/4 cup of strawberry filling.
-Now place your 824 tip into a pastry bag and place the strawberry whip n top inside.
-Pipe a small amount of whip topping on top of the cheesecake and sprinkle on some pink pearl sanding sugar.
