1. In a heavy saucepan, combine half of the diced strawberries with lemon juice. Cook over medium-high heat for 5–6 minutes until bursting and juicy.

2. In a bowl, mix brown sugar and cornstarch. Stir into the strawberry mixture, then add remaining strawberries and cook 2 more minutes until thickened. Remove from heat and cool completely.

3. Preheat oven to 325°F. Line a cupcake pan with paper liners and set aside.

4. In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until moistened.

5. Divide crust mixture among liners (about 1 1/2 tablespoons each) and press firmly. Chill in the fridge.

6. For the streusel topping, mix sugar, flour, and salt. Stir in melted butter until coarse crumbs form. Set aside.

7. In a mixing bowl, beat softened cream cheese, sugar, flour, and vanilla until smooth. Add egg and mix just to combine.

8. Spoon cheesecake mixture over crusts, filling each about 2/3 full.

9. Top with strawberry pie filling almost to the top.

10. Sprinkle each with streusel crumbs and gently press with your palm.

11. Place cupcake pan on a baking sheet and bake for 30–35 minutes or until set.

12. Cool in pan for 20 minutes, then transfer to a wire rack to cool completely.

13. Refrigerate in an airtight container for longer storage.