Prepare the Strawberry Pie Filling: In a saucepan, combine half of the diced strawberries with lemon juice, cooking over medium-high heat for 5-6 minutes until they soften and begin to break down into a vibrant mixture.

Thicken the Filling: Once the strawberries are softened, sprinkle in the brown sugar and cornstarch, stirring well to combine. Add the remaining diced strawberries, allowing the mixture to return to heat for another 2 minutes until it thickens noticeably.

Make the Graham Cracker Crust: In a mixing bowl, combine graham cracker crumbs with melted butter and sugar, blending until the texture resembles wet sand. Press this crumb mixture firmly into the bottom of paper-lined muffin tins.

Prepare the Streusel Topping: In a separate bowl, mix all-purpose flour, sugar, and a pinch of salt. Pour in the melted unsalted butter and use a fork to combine.

Create the Cheesecake Filling: In a large mixing bowl, beat together softened cream cheese, sugar, vanilla extract, and all-purpose flour until smooth. Add the egg, mixing gently until just combined.

Assemble the Cheesecakes: Spoon a generous amount of the cheesecake mixture over each crust, followed by a spoonful of the strawberry pie filling. Sprinkle the streusel on top.

Bake the Mini Cheesecakes: Preheat your oven to 325°F and bake for approximately 30 minutes until set around the edges with a slight jiggle in the center.

Cool and Serve: Allow the cheesecakes to cool in the tin for 10-20 minutes, then transfer to a wire rack to cool completely.