Lemon Crunch

1. Preheat and Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
2. Make Lemon Crunch: Pulse 10 Lemon Oreos in a food processor until coarsely crushed. Mix in half the box of instant lemon pudding mix and 1 teaspoon lemon juice. Stir in 2 tablespoons melted butter. Spread onto a parchment-lined baking sheet and bake at 350°F for 10 minutes. Let cool completely.

Strawberry Filling

1. Cook Strawberry Filling: Add diced strawberries, sugar, lemon juice, and cornstarch to a saucepan. Bring to a boil over medium heat, stirring regularly, until thick and glossy. Remove from heat and let cool completely.

Crust and Cheesecake

1. Make Lemon Cookie Crust: Pulse 25 Lemon Oreos until finely crushed. Stir in 5 tablespoons melted butter. Divide among the 12 muffin cups and press firmly. Bake at 350°F for 6 minutes.
2. Make Cheesecake Filling: Beat cream cheese until smooth, 2-3 minutes. Add whisked eggs, sugar, and vanilla. Beat until combined. Divide among the 12 cups, filling each three-quarters full.
3. Bake Cheesecakes: Bake at 350°F for 18-20 minutes until edges are set but centers still jiggle. Cool completely.

Whipped Cream and Assembly

1. Make Whipped Cream: Beat cold heavy cream until thickened. Add half the powdered sugar, beat 30 seconds. Add remaining sugar and vanilla, whip to stiff peaks. Refrigerate until needed.
2. Assemble: Top cooled cheesecakes with strawberry filling, pipe or dollop whipped cream, scatter lemon crunch, and finish with a fresh strawberry slice.