Preheat the oven to 160 C / Gas 3. Line cupcake tins with 18 paper cases.
Place biscuits in a resealable food bag and crush into fine crumbs with a rolling pin. Pour into a bowl. Add butter and brown sugar; toss together until mixture resembles wet sand. Place 1 tablespoon in the bottom of each paper case. Press firmly to form a base.
Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.
Meanwhile, beat cream cheese and icing sugar until well blended. Scrape down the sides of the bowl and beat in eggs, one at a time. Scrape down the sides of the bowl and beat in soured cream and vanilla extract. Divide the mixture evenly over the 18 bases.
Bake in the preheated oven until tops look dry and centres jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.
Heat cream in the microwave until it begins to simmer, about 1 minute. Add chocolate chips and let sit until softened, about 1 minute. Whisk until chocolate melts and ganache is glossy.
Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.