In a food processor, place the graham crackers and pulse until you get fine crumbs. Add the melted butter, cocoa powder and brown sugar and pulse to combine.

Remove and press the crust into the base on a large muffin tin, adding about 1-2 Tbsp per base and pressing down firmly. Place the pan in the refrigerator to set while making the filling.

In a food processor, place the 16 oz of strawberries and sugar and pulse until you get puree. Reserve about 8 oz of strawberries for later.

In a large bowl, beat the heavy cream until you achieve stiff peaks.

In a separate bowl, beat the cream cheese, sour cream, sugar and lemon juice until smooth and creamy. Fold in the heavy cream and the strawberry puree.

To build each cheesecake, remove the stems and slice the remaining strawberries and place 4 slices per mold, facing outwards toward the edge.

Fill the inside with the cheesecake filling until the muffin tin is full.

Place the pan in the refrigerator and chill overnight (or minimum 6 hours).

Melt the chocolate chips in a microwave safe container and drizzle over the tops of the cheesecakes.

Store any leftovers in an airtight container for up to 3 days in the refrigerator.