Mini Strawberry-Stuffed Cheesecakes

Preheat oven to 325 degrees F. Make the crust by pulsing graham cracker pieces and melted butter together in a food processor until finely ground and well combined. Set aside. Put cream cheese and sugar in the bowl of a stand mixer. Beat with a paddle attachment until light and fluffy, about 3-4 minutes. Beat in flour and vanilla until incorporated. Mix in eggs one at a time, then beat in milk. Fill a muffin tin with cupcake liners or spray with nonstick cooking spray. Press crust mixture into bottoms of liners, then place a strawberry (halved if large) on each crust, cut side down. Fill liners three-quarters of the way up with cheesecake batter, covering berries. Bake at 325 degrees F for about 35 minutes, or until cheesecakes are set. Let cool at least 15 minutes before removing from muffin tins.