Make the Crust

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

Make the Filling

1. Reduce oven to 300°F (148°C).
2. To reduce and thicken the champagne, add the champagne and cornstarch to a medium sized saucepan and heat over medium heat for about 10-15 minutes, until reduced by half, to 1/2 cup. Do not boil. To see if the volume has reduced enough, pour the liquid into a glass measuring cup. If not yet at ½ cup (120ml), pour champagne back into the pan and continue to heat until it has. Once done, set aside to cool and come to room temperature. You can place it in the refrigerator or freezer to speed up cooling.
3. In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
4. Add the sour cream and vanilla extract. Beat on low speed until well combined.
   Add the champagne reduction and mix until combined.
5. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
6. Add about a tablespoon of chopped strawberries to each cheesecake crust so there’s an even layer at the bottom of each.
7. Add the filling to each cheesecake cup until cups are mostly full.
8. Bake the cheesecakes for 20-23 minutes, then turn off the oven and leave the door closed for another 5 minutes.
9. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. When cheesecakes are cooled, remove them from the pan.

Make the Topping

1. When the cheesecakes are cool, make the whipped cream. Add the cornstarch to the champagne and whisk together, then stir in the strawberry puree.
2. Add the champagne mixture to a medium-sized saucepan and heat over medium heat for about 10-15 minutes, until reduced by half, to 1/2 cup. Do not boil. To see if the volume has reduced enough, pour the liquid into a glass measuring cup. If not yet at ½ cup (120ml), pour champagne back into the pan and continue to heat until it has. Once done, set aside to cool and come to room temperature. You can place it in the refrigerator or freezer to speed up cooling.
3. Add the heavy whipping cream, powdered sugar, champagne mixture and red food coloring to a large mixer bowl, then whip on high speed until stiff peaks form.
4. Pipe swirls of whipped cream onto the top of each cheesecake. I used Ateco tip 844.
5. Add some sprinkles to the top, if desired, then refrigerate until ready to serve.