Instructions:
1. Preheat your oven to 325°F (165°C) and line a cupcake pan with liners.
2. Mix the graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.
3. In a bowl, beat the cream cheese and sugar until smooth. Then add eggs one at a time, followed by the vanilla and sour cream.
4. Gently fold in the fresh strawberries and strawberry jam without overmixing.
5. Fill each cupcake liner with the cheesecake mixture and bake for 20-22 minutes.
6. While the cupcakes are baking, make the compote. In a saucepan, combine the strawberries, sugar, and lemon juice. Cook until the berries break down. Then add the cornstarch mixture and stir until thickened.
7. Once the cupcakes are cooled, top them with the strawberry compote and additional fresh strawberries.
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