Mini Strawberry Cheesecakes

For filling: a heavy-bottomed saucepan, place all ingredients over low heat andcook for about 5-6 minutes, stirring occasionally.
Remove the pan of filling from heat and with an immersion blender, blend until justsmooth.
Set aside to cool.
For cheesecakes: in a food processor, add the cookies and pulse until crumbs form.
Transfer the cookie crumb into a bowl with melted butter and mix well.
In a large bowl, add the cream cheese and sugar and beat until just smooth.
Add in the cream and beat until the mixture becomes lighter.
Gently fold in the lemon zest.
Place the cream cheese mixture into a piping bag
Place about 1½ tablespoons of the cookie crumb into the bottom of 12 cupcake linersand gently press downwards.
Pipe a thin layer of cheesecake mixture over the top of each crumb base.
With your finger, create a hole in the center of cheesecake mixture.
Place about 1 teaspoon of strawberry sauce in each hole and with a fork,swirl lightly.
Refrigerate to chill for at least 3 hours before serving.
Garnish with strawberries and serve.