Directions

1. Chop your strawberries and add 1⁄3 cup of sugar, let it sit while you complete the following steps.

2. Make the Streusel: In a small bowl mix together sugars, flour, graham cracker crumbs, and cinnamon. Add the butter in cubes, using a fork or pastry cutter cut the butter into the dry mixture until it resembles coarse crumbs.

3. In a medium bowl, beat the butter on high speed until smooth and creamy. Add granulated sugar and brown sugar, beat until well combined. Scrape down the bowl and add eggs, sour cream, and vanilla extract. Beat on high speed until well combined and uniform texture.

4. In a large bowl combine flour, baking soda, baking powder, and salt. Add to the wet mixture and mix on medium speed until the batter is formed and almost lump free.

5. Fold strawberries into the batter until evenly distributed.

6. Make the Cheesecake Filling: In a medium bowl, using a hand mixer, beat cream cheese until smooth. Add yolk, sugar, and vanilla. Beat until combined.

7. Preheat the oven to 425 Fahrenheit while you fill the muffin tins.

8. To fill the tins add one scoop of muffin batter, layer in a tablespoon of cheesecake filling, and top with another scoop of muffin batter. Continue to repeat until your tins are full.

9. Add a tablespoon of streusel topping to each muffin and pat streusel onto the tops of the muffins to stop it from rolling off as muffins bake.

10. Bake muffins at 425 for 5 minutes. With the muffins still in the oven, after 5 minutes lower the temperature to 350 and allow the muffins to finish baking 12-15 minutes.

11. Allow muffins to cool in the muffin pan for 5 minutes, then move to the cooling rack.

12. Move to the fridge in an airtight container for up to 5 days. Enjoy!