Mix graham cracker crumbs with melted butter. Place approximately 1 ½ tbsp of this mixture into each cavity of a mini cheesecake mold. Use a tamper or cocktail muddler to press the crust firmly into the mold. Set aside.

Set oven to 325°F (165°C).

In a stand mixer bowl equipped with a paddle attachment, beat the cream cheese until it becomes smooth. While the mixer runs on low speed, slowly incorporate the sugar. Introduce the eggs and yolk one by one. Scrape down the bowl as necessary to ensure even blending. Add the vanilla and salt. Continue mixing until the batter is smooth. Distribute the cheesecake filling evenly among the molds. Level the tops.

Bake for 20–25 minutes. The cheesecakes will rise slightly while baking but will settle as they cool. Allow the baked cheesecakes to reach room temperature in the pan. Move them to the refrigerator and chill for at least 1 hour.

After the cheesecakes are thoroughly chilled, release each mini cheesecake from the mold by pressing up on the removable bottom. Drizzle melted chocolate over each cheesecake. Dip strawberries into the melted chocolate and set them atop the chocolate-coated cheesecake. Serve right away.