Stir strawberries, sugar and lemon juice together in a medium sauce pot then bring to a simmer. Continue on a low simmer for 20 minutes, stirring occasionally
Make sure to keep a close eye on it so it doesn't burn. Remove from the heat and cool
Make the Crust
Preheat the oven to 325°F and add mini cupcake liners to your pan
Whisk graham cracker crumbs, sugar and salt in a medium mixing bowl. Stir in melted butter until fully combined
Add about 1tsp graham cracker mix to each liner
Make the Cheesecake Batter
Using a hand mixer or stand mixer fitted with the paddle attachment, blend the cream cheese on medium speed for 1 minute until smooth
Mix in the sugar on low then blend for 1 more minute on medium speed
Mix in vanilla and salt until combined
Add eggs one at a time, mixing thoroughly and scraping down sides between each addition
Mix in the sour cream until fully combined
Scoop cheesecake batter on top of crust ( I use a 1 oz cookie scoop) then bake for 12-15 minutes. Cheesecakes will look set
Let mini cheesecakes cool on a rack for an hour then transfer them to the fridge to cool the rest of the way