Preheat oven to 325°F. Combine graham cracker crumbs and melted butter. Divide into each mini cheesecake mold cavity evenly. Pack the crust into the mold and set aside.
In a mixing bowl, beat cream cheese until smooth. While the beater runs on low add sugar, and the eggs one at a time, scraping the bowl so it mixes thoroughly. Add vanilla and salt. Mix until smooth. Evenly divide filling among the molds over the graham cracker crusts. Bake for 20-25 minutes. Cool to room temperature then transfer to fridge for 1 hour.
Remove cheesecakes from mold and spoon melted chocolate over each cake. Dip strawberries in melted chocolate and place on top of chocolate covered cheesecake.