Preheat oven to 350°F (177°C). Line a 12-count muffin pan with 9 liners. This recipe yields only 9 mini cheesecakes, so there will be 3 empty in the pan.
Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. (I use closer to 1 and 1/2 Tablespoons of crust per mini cheesecake.) Pre-bake for 5 minutes.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the egg and beat just until combined. Batter will be thick. Divide the batter between all the liners. It's about 1 Tablespoon per cheesecake.
Bake until the edges are set and the centers only slightly jiggle, about 18-20 minutes.
Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for 2 hours. The cheesecakes will slightly sink in the middle. It gives you room for toppings!
Whisk the cornstarch and water together in a small pan until all the cornstarch has dissolved over medium heat.
Combine strawberries, zest and lemon juice and sugar in blender. Add the dissolved cornstarch and water into the mixture. Blend all ingredients until smooth.
Transfer strawberry filling back into the pan and stir over medium heat until it simmers. Reduce heat and let it cool. The sauce should thicken. If it's too thin add a little more cornstarch and stir.
Let the sauce cool completely before adding it to the mini cheesecake. Assemble cheesecake and ENJOY! Top with whip cream and strawberries!