Step 1

Preheat the oven to 375, and line 4 cups in a muffin pan with paper liners. Gather all ingredients.

Step 2

Drop a cookie in each liner, with the flat side down.

Step 3

In a small bowl, beat together the cream cheese, egg, sugar, vanilla and lemon juice. Beat very well until combined. Divide the mixture between the cups and bake for 15 minutes.

Step 4

Let cakes cool, then refrigerate at least 4 hours. Make the topping: place the strawberries, sugar and water in a small sauce pan. Cook the strawberries while stirring frequently, but being careful not to break them up too much over low heat until syrupy and soft, about 10 minutes. The water should evaporate and the juices around the strawberries should thicken. If they threaten to burn, lower the heat and continue at a gentle simmer.

Step 5

Remove the berries from the heat and let them cool slightly. Stir the vanilla extract into the strawberries.

Step 6

Serve each chilled cheesecake with a few strawberries on top, letting the strawberry syrup fall down the sides.