1. Crunchy Crust
Mix the crushed cookies with the melted butter.
Place a spoonful in each cupcake liner.
Press firmly to form the crust.

Refrigerate while you prepare the filling.

2. Cheesecake Filling
Beat the cream cheese until smooth.
Add the sugar and vanilla.
Incorporate the eggs one at a time.
Add the sour cream or yogurt and mix until creamy.
Pour over the cookie crust (fill the cupcake liners ¾ full).

3. Baking
Bake at 160°C (325°F) for 18–22 minutes.
They should be firm but slightly wobbly in the center.
Let cool completely, then refrigerate for at least 3 hours.
4. Strawberry Topping
Cook the strawberries with sugar and lemon juice over medium heat for 5–7 minutes.
If you want it thicker, stir in the dissolved cornstarch.