Preheat the oven to 350°F.

Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray.

In a food processor, crush the chocolate graham crackers. Alternatively, you can crush in a large plastic bag using a rolling pin. Add the butter and process until fine crumbs form.

Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact.

Bake for 5 minutes, or until almost set. Remove the pan from the oven to cool slightly while the cheesecake filling is prepared, but leave the oven on.

In a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the Crème fraîche, then add the eggs and vanilla and beat until smooth. Batter will be slightly runny.

Pour the cheesecake batter into the baking cups, filling them three-quarters full.

Bake the cheesecakes for 15 to 17 minutes, or until slightly jiggly in the center.

Remove from the oven and spread 1 teaspoon of the warmed strawberry preserves on top of each cheesecake.

Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.

They should be removed and paper baking cups peeled off about 45 minutes before serving. Transfer the cheesecakes to a platter and serve.