FOR THE CRUST:
Preheat oven to 350F and Line a 12-cup muffin pan with liners. Set aside.
Add vanilla wafer crumbs and sugar to a mixing bowl and mix together using a fork. Mix in melted butter. Place 1 or 2 tablespoons of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 4-6 minutes. Allow to cool on a wire rack. Lower oven temperature to 325F.
FOR THE STRAWBERRY CHEESECAKE:
In a large bowl using a handheld mixer, beat the cream cheese, sugar and cornstarch on medium-low speed until creamy, about 1 minute.
Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth.
Add eggs one at a time, beating slowly until just combined, do not overbeat. Tint with pink gel food colouring, if desired. Fold in diced strawberries. Forcefully tap bowl on the counter a few times to release any air bubbles.
Fill each liner with ¼ cup of batter. Bake in preheated oven for 20-25 minutes until centers are slightly jiggly, like Jello.
Remove from oven and allow to cool completely on a cooling rack.
Cover with plastic wrap and refrigerate until firm and chilled, about 4 hours or overnight.
FOR THE CHOCOLATE COVERED STRAWBERRIES:
Wash and dry the strawberries. Set aside.
Melt dark chocolate and shortening in the microwave in 30 second intervals, stirring after each interval until fully melted and smooth.
Take the chilled cheesecakes out of the refrigerator and remove all of the paper liners. Spoon the melted dark chocolate over each cheesecake. Set aside.
Using a toothpick or holding the strawberry by the stem, dip the strawberries in the chocolate. Shake off excess chocolate and place onto the cheesecakes. The chocolate should set quickly without chilling. Serve and Enjoy!
