Preheat oven 330°F. Fit a cupcake tin with liners. Set aside.
Mix crushed graham crackers with melted butter and sprinkle evenly into cupcake liners.
Blend two 8-ounce packages cream cheese, sugar, and lemon zest on lowest speed, alternatively mix by using a hand held spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previous added egg to be fully incorporated. Scrape bowl and beater between additions.
Add sour cream and vanilla and pour half of batter onto the graham cracker crust.
Spoon 2-3 teaspoons of strawberry jam onto the batter. Pour the remaining cheesecake filling on top.
Place in oven and bake until center of cheesecakes no longer trembles, about 45 minutes. Remove from oven and when cool enough to handle place in the refrigerator.
Meanwhile prepare frosting by mixing one 8-ounce cream cheese with powdered sugar on very low speed. Add vanilla and set aside.
When cheesecake cupcakes have cooled, spoon frosting on surface or place in a piping bag fitted with a large star pastry tip. Pipe rosettes on surface.
Prepare strawberry sauce by pureeing 1 cup strawberries with 4 tablespoons sugar.
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Precaliente el horno a 330 F. Rellene una bandeja de magdalenas con cobertores. Ponga a un lado.
Mezcle las galletas estilo Graham trituradas con la mantequilla derretida y espolvoree de manera uniforme sobre los forros de madalenas.
Mezcle 2 paquetes de 8 onzas de queso crema (reserve un paquete), azúcar, y ralladura de limón, en la velocidad más baja, alternativamente mezcle alternando manualmente una espátula hasta que no hayan grumos. Raspe bien el envase. Agregue un huevo a la vez esperando que el huevo que se agrego anteriormente este completamente incorporado. Raspe el envase y el batidor entre cada adición.
Agregue la crema agria y vainilla y vierta la mitad de esta mezcla sobre la corteza de galletas estilo Graham.
Usando una cucharada agregue 2 a 3 cucharadas de mermelada de fresa a la mezcla. Vierta el resto del relleno de pastel de queso en el tope.
Coloque en el horno para hornear hasta que el centro del pastel de queso ya no tiemble, alrededor de 45 minutos. Remueva del horno y cuando este lo suficientemente frio para manejar, colóquelos en el refrigerador.
Mientras tanto prepare el glaseado mezclando el resto del queso crema con el azúcar en polvo a una velocidad muy baja. Agregue vainilla y ponga a un lado.
Cuando las magdalenas de tarta de queso hayan enfriado, usando una cuchara vierta el glaseado en una manga pastelera con la punta de estrella grande. Haga flores en la superficie.
Prepare la salsa de fresa haciendo puré la taza de fresas con 4 cucharadas de azúcar.
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