Crust

1. Crush cookies in a food processor or smash the cookies in a bag with a rolling pin. Mix the crumbs with melted butter and spoon 1 heaping tablespoon into each cupcake liner. Grease the bottom of a glass and use it to push the crumbs down into a even layer.

Cheesecake

1. Pre-heat the oven to 350 F
2. Cream the cream cheese, sugar, vanilla, and flour until nice and fluffy.
3. Add the eggs one at a time, mixing in between each addition. The batter should be smooth with no lumps of cream cheese or sugar.
4. Spoon half the batter into a separate bowl and dye the batter pink with 1-2 drops of red food coloring. Mix well and spoon 1 heaping tablespoon of the mixture into each cupcake liner.
5. Add the melted chocolate to the remaining cheesecake batter and mix well. Top the cheesecake with one heaping tablespoon of the chocolate batter. You can now take a toothpick or knife and marble the two flavors or leave as is to have to distinct layers. It’s up to you!
6. Bake for 20 minutes. Turn off the oven and leave the oven door open. Leave the cheesecakes in the oven for 30 minutes.
7. Cool cheesecake on a rack for 30 minutes.

Ganache

1. In a microwave safe bowl, add chocolate and heavy cream. Microwave for 1.5 minutes, mixing every 15 seconds. Once the chocolate is all melted, mix well until the ganache is shiny and smooth.
2. Top each cheesecake with a tablespoon of chocolate ganache. Refrigerate the cheesecakes for a minimum of 30 minutes, overnight is best.
3. Top each cheesecake with half a strawberry and enjoy!