For the strawberry topping:
1 lb. fresh strawberries, halved
1/2 cup plus 2 tbsp. sugar
1 tbsp. fresh lemon juice
For the cheesecake:
20 oz. cream cheese, at room temperature
3/4 c. sugar
1/2 tsp. vanilla extract
1/4 c. sour cream
2 large eggs, at room temperature
3 tbsp. all purpose flour
To make the topping:
In a saucepan, combine 1/2 pound of the strawberries with the sugar. Use a fork to gently mash the strawberries. Cook over medium-high heat until the strawberries are softened, about 3 minutes. Remove from the heat and stir in the remaining 1/2 pound strawberries and lemon juice. Transfer to a small bowl and let cool completely.
To make the cheesecake:
Preheat oven to 350 degrees. Line a 24-cup miniature muffin pan with miniature paper liners.
Using an electric mixer on medium-high speed, beat the cream cheese until fluffy, about 3 minutes. With the mixer on low speed, gradually add the sugar and beat until smooth; scrap down the sides of the bowl as needed. Add the vanilla and sour cream and beat until combined. Add the eggs, one at a time, eating well after each; add the flour and beat until combined.
Divide the cream cheese filling evenly among the prepared muffin cups, filling each about 3/4 full. Bake until the cheesecakes are just set in the center, about 15-18 minutes. Let the cheesecakes cool in the pan on a wire rack for 5 minutes before transferring them to the wire rack to cool completely, about 45 minutes.
Refrigerate the cheesecakes in an airtight container overnight. Spoon 1 tbsp. of your topping of choice onto each chilled cheesecake right before serving.
[Recipe and photo adapted from Cupcakes by Shelly Kaldunski]