Make the Crusts

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. Spray liners with non-stick spray, if desired.
2. Combine the graham cracker crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for 5 minutes then remove from oven. Set aside.

Make the Filling

1. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
2. Add the sour cream and vanilla extract. Beat on low speed until well combined.
3. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Divide the filling between the cheesecake cups until the cups are mostly full.
5. Bake the cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
6. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling, 3-4 hours.

Make the Strawberry Sauce

1. Add the chopped strawberries to a food processor and puree. You should have about 3/4 cup of puree. Strain the puree to remove the seeds, if desired.
2. Combine the sugar and cornstarch in a large saucepan. Whisk them together until no lumps of cornstarch remain, then stir in the strawberry puree.
3. Cook over medium heat, stirring constantly until mixture thickens and come to a boil, about 5 minutes. Allow to boil for one minute, then remove from heat. Stir in vanilla extract, quartered strawberries and salt. Set in the fridge to cool completely, about 2-3 hours.
4. When the cheesecakes and sauce are both completely cool, remove the cheesecakes from the pan and top with the sauce, then serve.
5. Refrigerate leftovers in an air-tight container. Best if eaten with 4-5 days.