Make the Strawberry Swirl:

1. Blend strawberries, water, and sugar in a blender until smooth.
2. In a small bowl, whisk together lemon juice and cornstarch for 1 minute, then add to the strawberry mixture and continue whisking for 30 seconds.
3. Strain the mixture into a saucepan and simmer over medium heat, stirring frequently, until thickened.
4. Strain again and allow to cool to room temperature.

Prepare the Crust:

1. Crush Oreos in a ziplock bag or food processor.
2. Mix with melted butter and sugar.
3. Line a 24-cup muffin tin with cupcake liners.
4. Spoon 1 tablespoon of the crust mixture into each cup and press down to form an even layer.

Make the Cheesecake Filling & Assemble:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat cream cheese and sugar until light and fluffy. (This step prevents lumps.)
3. Reduce speed to low and add eggs one at a time, mixing until fully combined.
4. Beat in sour cream and vanilla extract until smooth.
5. Pour the batter into the prepared cupcake molds, filling each about 90% full.
6. Spoon ½ teaspoon of the strawberry swirl mixture onto each cheesecake and gently swirl using a toothpick or knife tip.

Bake & Chill:

1. Bake for 30-35 minutes or until set (the center may still jiggle slightly).
2. Insert a toothpick at 25 minutes—if it comes out sticky, continue baking; if dry and crumbly, they’re done.
3. Remove from oven and cool for 30 minutes before refrigerating.
4. Chill for at least 2 hours before serving for the best texture.