Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until thoroughly combined.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture into the wet mixture, blending until just combined.

Lightly grease a muffin tin. Using a cookie scoop, evenly distribute the cookie dough into each muffin cup, pressing the dough down to form a cup.

Bake the cookie cups for 10–12 minutes, or until the edges are lightly golden.

While the cookie cups are baking, prepare the cheesecake filling by beating the softened cream cheese until smooth, then gradually add powdered sugar and stir in sour cream until creamy.

As soon as the cookie cups come out of the oven, create a small indent in the center of each one using the back of a teaspoon. Let them cool in the pan for about 5 minutes, then remove and cool completely on a wire rack.

Once cooled, spoon the cheesecake filling into each cookie cup generously.

Top each filled cup with fresh strawberry slices and chill in the refrigerator for at least 30 minutes before serving.