Preheat the oven to 350 degrees F. Line two cupcake tins with paper liners and set off to the side.

Add the ground chocolate graham crackers to a bowl and mix together with the butter, brown sugar, and salt. Take about a large tablespoon full of the mixture and place it into each cupcake liner. Use a small glass, shot glass, or spoon to press the crust into the liner until it is a tight flat layer. Bake crusts on middle rack of oven for 7-10 minutes. Set off to the side to cool.

Adjust oven to 325 degrees F. Place a large, rimmed baking sheet on the lowest rack in the oven. Add three cups of water to the baking sheet and close the oven door. The water will help to keep the cheesecake layer moist.

Add the cream cheese and sugar to the bowl of an electric stand mixer fitted with the paddle attachment. Mix the two together on medium speed until light and fluffy, about 3 minutes.

Scrape down the sides. Add the salt and extract. Mix together until combined.

Add one egg at a time, beating for a minute in between to ensure it is properly combined. Scrape down the sides as needed.

With the mixer on low add in the cream and mix until smooth and creamy. Pour about ¼ of a cup into each cupcake liner with the baked crusts. Bake for 20 minutes on middle rack. After 20 minutes, shut the oven off and crack the door open. Let the cheesecakes cool as the oven cools for 20 minutes.

Chill the cheesecakes overnight in the refrigerator for best taste.

To make the strawberry topping, combine sugar and water in a small sauce pan over medium heat. Once all the sugar is dissolved, add in the strawberries. Bring to a simmer and cook for about 15 minutes. Add to a heatproof bowl and let cool in the refrigerator.

Top each cheesecake with a spoonful of strawberry topping before serving.