Preheat air fryer to 325 degrees F.

Line 8 cupcake liners with cupcake wrappers. Choose a muffin tin that fits into your air fryer but is heavy enough not to blow around. Individual silicone cup muffin holders are not recommended for this recipe.

Place an Oreo cookie in the bottom of each cupcake wrapper. Set aside for now.

In a large bowl, beat cream cheese with granulated sugar on high speed until smooth.

Beat egg and vanilla extract into the cream cheese mixture until fully combined.

Stir the sour cream and flour into the cheesecake batter until smooth.

Place 3 to 4 tablespoons of cheesecake batter on top of each Oreo. You’ll want to fill the cupcake wrappers about 90% full.

Place in the air fryer to bake for 10 to 12 minutes. The cheesecakes are done when the tops look set and there is just a very slight jiggle to them.

Let the cheesecakes cool to room temperature then transfer cheesecakes to a plate and place in the fridge to chill for two hours.

After fully chilled and ready to add the toppings, remove the cupcake liners and place the cheesecakes into the freezer for about 10 minutes. Having them extra cold will help the chocolate harden faster.

Melt the chocolate with the vegetable oil in the microwave. Start on high for 1 minute then stir well. If not fully melted, heat for an additional 30 seconds. You want this fully melted but not too hot.

Remove cheesecakes from freezer and work on topping one cheesecake at a time. Start by spooning a bit of chocolate over the top of a mini cheesecake, then dip a strawberry in chocolate and add it to the top of the mini cheesecake while the chocolate is still wet. Continue the steps for the rest of the cheesecakes. Alternately, you can add the un-dipped strawberry to the top of the melted chocolate and gently spoon more chocolate over top to coat the strawberry.

Store mini cheesecakes in the fridge (in a sealed food-safe container) for up to 5 days.