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1
Crust-preheat oven to 350.
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2
In a small bowl, combine crushed cookies, sugar, melted butter, and egg white, stirring well.
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3
Press mixture into bottom and halfway up sides of 24 (2-inch) miniature cheesecake pans; bake for 8 minutes.
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4
Filling- in a large bowl, beat cream cheese, sugar, and strawberry extract on medium speed with a mixer until creamy.
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5
Add eggs, one at a time, beating well after each addition.
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6
Stir in sour cream, flour, and food coloring.
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7
Spoon batter into prepared crusts, and bake for 16-18 minutes or until centers are set.
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8
Cool completely.
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9
Store, covered, in refrigerator up to 3 days.
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10
Garnish with whipped cream and strawberry heart cutouts, if desired.
