Banana Split Cheesecakes

Preheat the oven to 350 degrees F. Have ready two 4 1/2-inch mini cheesecake springform pans with removable bottoms. In a food processor or large plastic bag, crush the graham crackers. Add the melted butter and 2 teaspoons of the sugar and stir to combine. Divide the crumbs between the prepared pans, pressing them firmly on the bottom and sides of the pans. Bake the crusts for 7 minutes. After baking, remove the crusts, crack open the oven door, and lower the temperature to 300 degrees F. In a large bowl, using an electric mixer on medium speed, beat together the remaining 1/2 cup of sugar with the cream cheese, banana, and egg. Beat very well until homogenous. Pour one-fourth of this mixture into each awaiting crust. Divide the strawberries and sprinkle evenly on top of the cheese mixture. Next, drizzle on the chocolate sauce evenly. Swirl it in with a knife, if desired. Finally, add the remaining cheesecake batter to the pans, and place them on a small baking sheet. Bake for 30 minutes, or until set in the middle. Let cool completely in the pans, and chill overnight for best flavor. To serve, top with whipped cream, extra chocolate sauce, and strawberries.