Preheat your oven to 350ºF (175ºC) and line a muffin pan with paper liners.

Combine crushed shortbread cookies with 1 tablespoon of sugar and melted butter in a mixing bowl, then press into muffin cups.

Bake for 5-7 minutes until lightly browned.

Beat cream cheese in a large bowl until smooth. Gradually add sour cream, sugar, vanilla, and lemon juice. Mix in eggs one at a time.

Pour 1/4 cup of filling into each muffin cup over the cooled crusts and bake at 325ºF (163ºC) for 18-20 minutes.

Let cheesecakes cool in the oven for about 30 minutes, then refrigerate for at least 5 hours.

Simmer strawberries, sugar, lemon juice, and salt in a saucepan for 20-25 minutes until thickened. Cool before refrigerating.

Drizzle the strawberry sauce over the chilled cheesecakes before serving.