Preheat the oven to 350 degrees. Spray a mini muffin pan with nonstick spray and set aside.
In a medium bowl, add the graham cracker crumbs and melted Hiland butter. Stir together until combined. Put about 1 Tablespoon of the graham cracker mixture into each cup. Using the back of the Tablespoon or a spoon, press mixture down into each cup of the tin.
Bake for 5 minutes and then set aside to cool. Then turn the oven temperature down to 325 degrees.
While the crusts are cooling, in a large bowl with a hand mixer or a stand mixer, add the Hiland cream cheese and sugar. Mix until combined, about 2 minutes.
Next, add the strawberry jelly, vanilla, food coloring (optional), and salt. Mix again until smooth.
Add the egg and mix again for another minute.
Spoon the cream cheese mixture into each cup evenly until all batter is used. Bake for 18 minutes.
Turn off the oven and open the oven door. Leave the cheesecakes in the cooling oven for about 5 minutes. Then remove and let cool completely.
After cheesecakes have cooled completely, pour the chocolate chips into a medium bowl. In the microwave in a safe dish or a saucepan on the stove, heat Hiland heavy cream until hot but not boiling.
Pour hot heavy cream over the chocolate chips but do not stir yet. Let sit for 3 minutes then stir together slowly until combined and smooth.
Drizzle or spoon the chocolate sauce over the top of each cheesecake then top with the half strawberry.
Place in the fridge to chill and set completely and then serve. Store in the fridge when not serving. Enjoy! (Recipe serves 24 Mini Cheesecakes!)
