1. Prepare the Graham Cracker Crust: A Buttery, Crunchy Base

1. Combine Crumbs and Butter: In a medium bowl, combine the ground graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened and the mixture resembles wet sand.
2. Press into Pan: If using a mini cheesecake pan, divide the mixture evenly among the cavities (about 1 ½ tablespoons per cavity). If using a muffin tin, line it with parchment paper or cupcake liners. Press the mixture firmly into the bottom of each cavity using your fingers or the back of a spoon.
   • Tip: The recipe author recommends using a tamper or cocktail muddler to compact the crust.
3. Bake: Bake for 11 minutes in a preheated oven at 325F.

2. Prepare the Cheesecake Filling: Smooth, Creamy, and Tangy

1. Beat Cream Cheese: While the crust is baking, prepare the cheesecake filling. In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the softened cream cheese on high speed until smooth and creamy, about 2 minutes.
2. Add Sugar: Gradually add the granulated sugar to the cream cheese, beating on medium speed until well combined. Scrape down the sides of the bowl with a rubber spatula as needed.
3. Incorporate Eggs and Yolk: Add the eggs and egg yolk one at a time, beating on low speed until just combined after each addition.
   • Tip: Don’t overmix after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack during baking.
4. Add Vanilla and Salt: Add the vanilla extract and fine sea salt to the mixture. Beat on low speed until just combined.
5. Scrape Bowl: Remove the bowl from the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are thoroughly mixed.

3. Assemble the Cheesecakes: Bringing the Layers Together

1. Pour Filling: Pour the cheesecake batter evenly over the baked and slightly cooled graham cracker crusts in the pan.
2. Smooth Tops: Gently smooth the tops of the cheesecakes with an offset spatula or the back of a spoon.

4. Bake the Cheesecakes: Achieving a Perfectly Set Texture

1. Bake: Bake in the preheated oven at 325°F (160°C) for 20-25 minutes.
2. Check for Doneness: The cheesecakes are done when the edges are set and the centers are only slightly jiggly.
3. Cool: Turn off the oven, crack open the door, and let the cheesecakes cool slowly inside for 30 minutes. This gradual cooling helps prevent cracking. Then, transfer the pan to a wire rack and let them cool completely at room temperature.

5. Chill the Cheesecakes: Setting the Filling for a Smooth Finish

1. Cover and Chill: Once the cheesecakes are completely cool, cover the pan with plastic wrap or foil and chill them in the refrigerator for at least 1 hour, or up to overnight. This allows the filling to set completely and the flavors to meld.

6. Prepare the Chocolate Coating: Rich and Decadent

1. Melt Chocolate: Melt the dark chocolate in a microwave-safe bowl or using a double boiler. If microwaving, heat in 20-second intervals, stirring each time, until fully melted.
   • Tip: Be careful not to overheat the chocolate, as it can seize or burn.

7. Dip and Decorate: The Finishing Touches

1. Remove Cheesecakes: Once the cheesecakes are thoroughly chilled, carefully remove them from the pan. If using a mini cheesecake pan with removable bottoms, gently push up from the bottom to release each cheesecake.
2. Dip in Chocolate: Spoon the melted chocolate over each cheesecake, using the back of the spoon to spread it evenly.
3. Add Strawberries: Dip the bottom halves of the rinsed and dried strawberries in the remaining melted chocolate. Place one dipped strawberry on top of each cheesecake.
4. Serve Immediately: Serve the Chocolate Dipped Strawberry Cheesecakes immediately, or chill them for a short time to allow the chocolate to set further.