Preheat oven to 170ºC bake. Line a 6-hole muffin tray with paper cases.
Mix biscuits and butter together in a bowl until well combined. Divide between paper cases (about 2 tablespoons per cheesecake) and press down with the back of a spoon or the base of a small glass.
Set aside the 6 best looking strawberries. Hull the remaining strawberries and dice into small pieces.
Using an electric mixer, beat cream cheese until just smooth. Briefly mix in flour. Add sugar, sour cream and vanilla essence and beat until just combined. Beat in egg. Stir in diced strawberries.
Spoon filling onto cheesecake bases and tap down on the bench a few times to remove some of the air bubbles. Bake for 18-20 minutes, until the edges are set and the centres are very slightly wobbly.
Leave to cool at room temperature for 30 minutes, then transfer to the fridge to cool for a further 2-3 hours.
To serve, whip cream to stiff peaks. Pipe or spoon cream on top of cheesecakes and garnish with the strawberries set aside earlier.