• Preheat oven to 350 degrees F and line a cupcake tin with 18 liners
• Place your berries in a food processor and puree until smooth. Push the pureed berries through a mesh sieve to get rid of any seeds. Set aside
• In a large bowl combine flour, baking powder and baking soda. Set aside
• In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugar until light and fluffy. Add eggs one at a time beating after each addition.
• Add in vanilla extract.
• Add in 1/3 of the dry ingredients and then half of the milk. Alternate adding dry ingredients and milk starting and ending with the dry ingredients. Mix until combined
• Mix in the strawberry puree and fold in the chopped strawberries
• Bake for 14-16 minutes or until a toothpick inserted comes out clean.

For the cheesecake filling

• With a hand mixer, beat the heavy cream until stiff peaks. You will know you have stiff peaks when you life the bowl upside down and the cream doesn't move.
• In the bowl of a stand mixer fitted with the paddle attachment beat togeher the cream cheese, sugar and vanilla until smooth
• Fold the whipped cream into the cream cheese mixture. Fold until smooth. Store in the fridge.

For the buttercream

• Beat the butter in a stand mixer with the paddle attachment until smooth. Slowly add in the powdered sugar and beat until fluffy.
• Mix in the vanilla extract and strawberry jelly.

Assembly

• Once the cupcakes are completely cool, take a small pairing knife and cut a small circle in the top of each cupcake and take out the center piece.
• With a spoon or a piping bag, fill each cupcake whole with some cheesecake filling.
• Pipe strawberry buttercream on top of each filled cupcake around the rim. Leave a hole in the center of the icing to place the chopped berries.
• Place the crushed graham crackers on a plate and roll the top of the cupcake in the crushed pieces. Do this carefully or the icing will fall off.
• Take your chopped berries and mix them together in a bowl with the strawberry jam. Place a tablespoon of this mixture in the center of each cupcake, in the small hole you left inside the buttercream border.
• Store these cupcakes in the refridgerator.