1. Preheat oven to 350 F.
2. Smash cookies until they resemble fine crumbs. To do this, use either a food processor or place cookies in a freezer bag and roll with a rolling pin until fine.
3. Place cookie crumbs into a medium bowl. Add melted butter gradually, stirring together with a spatula until thoroughly combined.
4. Line a muffin tin with parchment baking cups. Scoop about 2 spoonfuls of crust mix into each cup until it is evenly distributed. Press down onto crumbs to make a smooth, even bottom crust.
5. Bake for 5 minutes.
6. Allow to cool.
1. In a small saucepan, cook frozen strawberries on medium until they begin to soften and break down.
2. Turn heat down to medium-low; continue to cook, smashing with a fork until very thick and smooth, about 10 minutes.
3. Remove from heat and place puree in a small bowl to cool slightly.
1. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Make sure it's smooth - no lumps!
2. Add sugar and beat again until sugar is dissolved and mixture is creamy, about 2 minutes.
3. Add egg and mix in thoroughly, stopping at least once to scrape the bottom and the sides of the bowl.
4. Combine sour cream and strawberry puree together; blend into filling.
5. Evenly distribute filling over cooled crusts. Tap muffin tin gently on the counter to release any air bubbles.
6. Bake until dull on top, just barely starting to brown around edges, and filling has no wobble left in the middle, 13-18 minutes.
7. Cool at room temperature and then chill in refrigerator at least 2 hours.
1. Place chocolate in a stainless steel bowl over a pot of gently simmering water. Melt chocolate, stirring frequently with a spatula.
2. Once melted, pour into a piping bag and use a spoon to drizzle over cheesecakes as desired.
Keep cheesecakes refrigerated until ready to serve. Best if eaten within 3 days.
