Preparation Steps

• Preheat oven to 325°F (162°C). Line a muffin tin with cupcake liners.
• In a bowl, combine vanilla wafer crumbs, sugar, and melted butter. Distribute evenly among the liners and press down to form a crust.
• Bake the crusts for 5 minutes. Remove from oven and let cool while preparing the filling.
• Reduce oven temperature to 300°F (148°C).
• In a small saucepan, combine champagne and cornstarch. Heat over medium heat for 10-15 minutes, until reduced by half to 0.5 cup. Set aside to cool.
• In a large bowl, beat cream cheese, sugar, and flour on low speed until combined. Scrape down the sides.
• Add sour cream and vanilla extract. Beat until combined. Stir in the cooled champagne reduction.
• Add eggs one at a time, beating slowly after each addition and scraping the bowl.
• Divide chopped strawberries among the cheesecake crusts.
• Pour the cheesecake filling into each cup, filling almost to the top.
• Bake for 20-23 minutes. Turn off the oven, leave the door closed for 5 minutes.
• Crack the oven door open and let cheesecakes cool for 15-20 minutes. Then, transfer to the refrigerator to finish cooling. Once cooled, remove from the pan.
• While cheesecakes cool, prepare the topping. In a saucepan, combine champagne and cornstarch, whisking well. Stir in strawberry puree.
• Heat the champagne mixture over medium heat for 10-15 minutes, until reduced by half to 0.5 cup. Set aside to cool.
• In a large bowl, combine heavy whipping cream, powdered sugar, cooled champagne mixture, and red food coloring. Whip on high speed until stiff peaks form.
• Pipe swirls of whipped cream onto each cheesecake.
• Add sprinkles if desired. Refrigerate until ready to serve.