Directions

1. Wash and hull the strawberries. The more space you remove from the strawberry, the more cheesecake you can stuff in there, so be generous.* Also slice a small bit off the bottom tip so they stand up straight.
2. Sit the strawberries upside down on a plate covered with paper towels to drain any excess liquid. Place in refrigerator to keep cool and continue drying while you make the filling.
3. In a medium bowl or stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the lemon juice, vanilla and sour cream until smooth. Add the powdered sugar and mix until combined.
4. If the mixture is too thick, add a small amount of heavy cream. This might not be necessary depending on the thickness of your mixture.
5. Transfer the cheesecake filling to a pastry bag fitted with a large star or round tip. Pipe into each strawberry.
6. Refrigerate for a minimum of 2 hours or until ready to serve. Right before serving, sprinkle with graham cracker crumbs.