In a medium bowl, combine ground graham crackers, melted butter and brown sugar, mix until well combined. Spoon about 1 1/2 tablespoons of mixture into each mini cheesecake mold. Use your fingers or a wooden tart tamper to pack the crust into mold. Set pan aside.

Preheat oven to 325 degrees.

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, mixing well after each egg. Scrape down bowl as needed. Add vanilla and lemon juice and mix until smooth. Evenly divide cheesecake filling among molds. Smooth tops with the back of a spoon.

Bake 25 to 30 minutes or until centers are just set. (Cheesecakes will puff up slightly during baking and will fall/flatten slightly as they cool so don't be alarmed.) Let baked cheesecakes cool to room temperature in pan. Then put in the fridge and let chill for at least 2 hours.

Once cheesecakes are completely chilled, carefully remove mini cheesecake from mold by running a sharp knife around each cheesecake and then pushing up on the removable bottoms. Slide a sharp knife underneath each cheesecake to remove the metal plate. Spoon melted chocolate over each individual cheesecake. Dip strawberries one by one in melted chocolate and place on top of chocolate covered cheesecake, drizzle with melted white chocolate if desired. Serve immediately. Store in refrigerator. Best if eaten within a day.