Preheat oven to 325 Degrees F.

If using a cupcake pan, place liners in 18 cupcake cavities. If using a mini cheesecake pan, spray lightly with non-stick cooking spray.

Mix graham cracker crumbs, 1 TBSP Stevia In The Raw®, 1 TBSP sugar and melted butter and stir well to combine. Divide mixture among 18 muffin cups or mini cheesecake cups. Press into each cavity. I find a very small glass with a flat bottom can help press down the crumbs nicely. Set aside.

Beat softened cream cheese, 1/2 cup Stevia In The Raw®, 1/2 cup sugar and vanilla until well combined. Add eggs in, one at a time, mixing gently after each egg. Once all ingredients are combined, scoop into pan over prepared crusts.

Bake for approximately 25 to 30 minutes or until centers start to set. Remove from oven and allow to cool. Place in the fridge to store.

To prepare your strawberry sauce, combine thawed frozen strawberries, Stevia In The Raw®, sugar and water in a sauce pan. Bring to a boil stirring well. Using either a fork, potato masher or immersion blender, break down strawberries to create a smooth sauce. Remove from heat and allow to cool. Once cooled, place in fridge to store.

Once ready to serve, remove mini cheesecakes from the fridge, top with strawberry sauce, serve and enjoy!