• Preheat the oven to 350°F. Grease 12-cup tin or use paper liners.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Crack in the eggs, beating until completely mixed in. Add the vanilla and sour cream, mixing until just blended.
• In a large bowl, mix together flour, baking powder and salt.
• Add the flour mixture to the butter mixture, beat on medium speed until just combined. Scrape down the sides of the bowl as needed. The batter will be thick.
• Gently fold the strawberries into the batter until well distributed in the batter. Set aside.

Make the Cheesecake Filling:

• In a medium bowl, beat the cream cheese, eggs, sugar and vanilla until completely blended.

Make the Crumb Topping:

• In a small bowl, mix the sugar, graham cracker crumbs, flour, butter and salt until combined and moistened.

Assembling and Baking:

• Using an ice cream scoop or spoon, fill muffin cups 1/4 full of batter. Place a tablespoon of cheesecake filling on top of batter in each cup. Continue to fill muffin cups with batter to 3/4 full. Divide the topping mixture evenly between muffins, completely covering the batter with crumb topping.
• Place muffin tin on center rack of oven and bake for 25 to 28 minutes and topping is crispy and golden brown. Place pan on cooling rack and allow to cool at least 10 minutes before removing muffins from tin.