Crush the graham cracker sheets either in a food processor or by hand in a ziplock bag with a rolling pin.

Add sugar, cinnamon and nutmeg to the crumbs and pour butter into the bag with the crumbs Massage well until combined.

Pour about 1/3 c. of the crumbs into each of the six 4 inch tartlets with removable bottom pans and press into the bottom and along the sides until your crusts are even.

Place your crusts onto a baking sheet and bake for 6 minutes.

While your crusts are baking, beat cream cheese with sugar at medium speed until creamy . Add sour cream, lemon zest, vanilla bean seeds, lemon juice and beat well.

Add whole egg and beat on low until the yellow disappears, then add egg yolk until the yellow disappears.

Pour the filling evenly into each tart. You should have approximately 1/3 c. of filling in each tartlet.

Place them back in the oven and bake for about 10-15 minutes. They should be slightly jiggly in the center when done.

Allow the cheesecake tartlets to completely cool before decorating with whole strawberries.

Melt strawberry jelly in a saucepan over medium heat and brush the strawberries all over with the glaze. Now remove the bottoms from the rims. Say Grace and enjoy!!