In a medium saucepan, combine half of the fresh strawberries with lemon juice. Heat over medium heat for about 5–6 minutes until softened.

Mix the light brown sugar with cornstarch. Stir this into the warm strawberry sauce, add remaining strawberries, and simmer for another 2–3 minutes until thickened.

Preheat your oven to 325°F (165°C) and line a cupcake pan with paper liners.

Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of each lined cupcake well. Chill for 10–15 minutes.

Mix together flour, additional light brown sugar, and pinch of salt in another bowl. Combine with melted butter until resembling coarse crumbs.

In a large bowl, beat cream cheese, sugar, flour, and vanilla using an electric mixer until smooth. Fold in the egg until just incorporated.

Spoon cheesecake batter onto graham cracker crusts until two-thirds full. Add a dollop of strawberry mixture, and sprinkle with streusel topping.

Bake for 30–35 minutes until edges are set, but centers may be jiggle. Cool in the pan for 20 minutes before transferring to a wire rack.

Refrigerate for at least 2 hours to firm up before serving. For richer flavor, chill overnight.

Serve cold, garnished with whipped cream or strawberry sauce if desired.