Preheat your oven to 350°F (175°C). In a food processor, crush the graham crackers until finely ground. Combine with melted butter and kosher salt, then press into the bottom of mini cheesecake molds to create an even crust.

In a mixing bowl, add softened cream cheese, large eggs, sour cream, sugar, vanilla extract, and a pinch of salt. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and creamy.

Pour the filling evenly over the prepared crusts in each mold. Smooth the tops with a spatula.

Place the filled molds in the preheated oven. Bake for 30-35 minutes, until the edges are set and the centers jiggle slightly.

Let the mini cheesecakes cool for 10 minutes, then transfer to the refrigerator and chill for at least 2 hours.

Melt the semisweet chocolate in a microwave-safe bowl in 30-second intervals. Dip strawberries into the chocolate until fully coated, then place on parchment paper to cool.

Once the chocolate has hardened and the cheesecakes are chilled, place a chocolate-coated strawberry on top of each mini cheesecake. Serve and enjoy!