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Directions

• Preheat your oven to 350 degrees.
• Mix the butter and graham cracker crumbs in a food processor.
  Take about a tablespoon of mixture and place it in each of the cups of the muffin tin and press it down with the back of a spoon to compact it in the bottom.
• Add the cream cheese, sugar, salt, eggs, lemon and vanilla and mix until really smooth in the same food processor.
• Add the mixture evenly among the muffin cups, pop it in the oven
  for about 15 to 18 minutes, allow to rest while you work on the topping.
• Take a saucepan, add the water, cornstarch and sugar, bring to a boil
  and cook for a couple minutes or until thickened and no longer cloudy, add the gelatin, turn the heat off and whisk it in for a minute.
• Pour the mixture on the strawberries, stir all together and let it cool
  for about 15 minutes.
• Top the cheesecakes with the strawberry topping, then put them in the fridge for several hours.