• Preheat oven 325 F degrees.
  
• Line a regular size cupcake pan with 12 paper liners.
• Combine lemon cookie crumbs, butter and sugar in a small bowl. Divide crust evenly into the bottom of the lined cupcake tin.
  
• Bake for 5 minutes until golden brown.
• Remove from oven and cool completely.
• We can start making cream cheese filling. Beat cream cheese until it's smooth.
  
• Add sour cream, vanilla extract, eggs, and sugar. Mix until well combined.
• Pour cheesecake fillings mixture almost to the top into cooled cupcake tin
  
• Swirl strawberry sauce into batter of each cupcake with the tip of a toothpick to create a marbled effect.
• Place in the oven and bake for 20 minutes.
• Allow to cool before removing them off the cupcake tin. Refrigerate until ready to eat

Make Strawberry Sauce:

• Add strawberries, sugar, lemon juice in the small saucepan. Turn on slow heat and simmer for 15 minutes. Use the spartula to mash strawberries.
  
• Take off the heat and allow to cool.
• Place in the food processor or a blender. Pulse until creamy.
  
• Place in refrigerator and serve cold.

Assemble Cheescake:

• Add a small amount of strawberry sauce on top cheesecake.
• Top with half strawberry.
• Drizzle condensed milk over strawberry.