Mini Strawberry Cheesecakes

Directions

1. 1
   Preheat the oven to 350.Line a mini-muffin pan with paper liners.To make the filling, in the bowl of an electric mixer beat the cream cheese on medium-high speed until fluffy, about 3 minutes.Reduce the speed to low, gradually add the sugar and beat until smooth, scraping down the sides of the bowl as needed.
2. 2
   Combine of the strawberries with the powdered sugar in a medium bowl. Mash the strawberries with a fork until no large chunks remain.
3. 3
   Add the vanilla and sour cream and beat until combined.
4. 4
   Add the rest of the strawberries to the bowl and mix, covering the strawberries in the juices.
5. 5
   Add the eggs one at a time, beating well after each addition.
6. 6
   Add the flour and beat until combined.Divide the filling among the prepared muffin cups, filling each about full.
7. 7
   Bake until the cheesecakes are just set in the center, about 15 minutes.
8. 8
   Transfer the pan to a wire rack and let the cheesecakes cool in the pan for 5 minutes. Using a small offset spatula, transfer the cheesecakes to the rack and let cool completely, about 45 minutes.Refrigerate the cheesecakes in an airtight container at least overnight or up to 3 days. Spoon topping onto cheesecakes just before serving.Strawberry Sauce