Method of Preparation
Add graham crackers and softened butter to a food processor. Blend until fine.
Add foil liners to cupcake pan.
Scoop graham crumbs into each tin.
Press crumb mixture down firmly into tins.
In a bowl, mix cream cheese, yogurt, egg whites and vanilla extract on low.
Add sugar and flour to bowl, mix until well blended.
Scoop mixture into muffin tins.
Add ¼-½ tbsp of strawberry jam to the top of each.
Bake at 350°F for 25-30 minutes until edges are golden brown.
Remove from oven and drizzle with melted chocolate.