Preheat oven to 300°F. Place paper liner into each of 12 standard size muffin cups, Thoroughly mix graham cracker crumbs, sugar and ginger. Blend in melted butter. Press mixture (about 1 Tablespoon) into bottoms of muffin cups.
Blend together cream cheese, sugar and vanilla. Combine thoroughly at low spend; do not whip air into the mixture.
Blend in sour cream. Add eggs, one at a time, gently mixing until just blended.
Pour (about ¼ cup) over crusts in prepared muffin cups. Bake 15 minutes, or until centers are almost set. Cool completely and refrigerate.
Add water to a small heatproof cup, sprinkle gelatin on top. Allow gelatin to soften 5 minutes. Place cup in a pan of simmering water and heat until gelatin dissolves, then let it cool to room temperature.
In a cold mixing bowl whip cream. As it begins to thicken, beat in gelatin mixture and gradually add sugar. Continue to beat until mixture forms soft peaks. Refrigerate. Top cheesecakes with a dollop of topping and garnish with sliced strawberries.
Adding gelatin stabilizes the whipped cream and allows it to hold up longer
