Fruit of your choiceI chose strawberries and blueberries
Preheat oven to 350 degrees F.
In mixer combine butter, sugar and vanilla. Beat until creamy.
Add in egg, stir until combined.
Gradually add in flour and baking soda. Stir until dough clumps together.
Grease the protruding cups of a mini-muffin tin.
Roll dough into 1-inch sized balls, and press over the back end of a cup of the muffin tray. Spread so that dough covers the bottom and a small amount reaches over all sides of the cup.*
Bake on 350 degrees for 7 minutes, or until the "rim" of the cookie cups start to turn golden brown.
In stand mixer, beat cream cheese until smooth.
Stir in sugar and vanilla, beat until creamy.
Beat in heavy cream, beat on medium-high for 1-2 minutes
Reduce speed to low and beat in ½ cup sour cream.
Refrigerate until cookie cups have cooled completely and are ready to be filled/served.
Up to a few hours before serving, pipe (or spoon) cheesecake filling in to completely cooled cookie cups. Top with desired fruit and serve.
*I recommend using every other cup of the mini-muffin tin, that way the cookie crusts do not run in to one another. Cookie cups should be relatively shallow, when molding them, keep in mind that they will stretch as they bake. If the dough stretches too far (to the base of the cup) it is fine to trim while the cookies are still warm.