Preheat & Prepare Pans:
Preheat your oven to 325°F (163°C). Grease a mini cheesecake pan or line a muffin tin with paper liners.

Make the Crust:
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press about 1–2 teaspoons of the mixture firmly into the bottom of each mini cheesecake mold to form an even layer.

Prepare the Filling:
In a large bowl, beat the softened cream cheese with the sour cream and sugar until smooth and creamy. Add the eggs one at a time, then mix in the vanilla extract and lemon zest (if using) until fully incorporated.

Assemble & Bake:
Spoon the cheesecake filling over the crust in each mold, filling almost to the top. Bake in the preheated oven for 20–25 minutes, or until the edges are set and the center has a slight wobble.

Cool & Chill:
Remove from the oven and let the mini cheesecakes cool in the pan for 10 minutes. Then transfer them to the refrigerator to chill for at least 2 hours (or overnight for best results).

Prepare the Strawberry Topping:
In a small bowl, gently combine the fresh strawberry slices with strawberry preserves and lemon juice. Adjust sweetness and tartness to taste.

Top & Serve:
Before serving, spoon a portion of the strawberry topping over each chilled cheesecake. Optionally, garnish with a mint leaf for a pop of color.