Preheat oven to 350F (175C) and spray a 24-count mini muffin pan with baking spray (alternatively lightly grease and flour or use mini muffin liners).

In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until creamy and well-combined.

Add vanilla extract and egg and stir well.

In a separate bowl, whisk together flour, baking powder, and salt.

With mixer on low-speed, gradually add flour mixture to butter mixture, stirring just until combined.

Scoop dough by level 1 ½ Tablespoon and drop into mini muffin pan (see note). Use the back of a rounded teaspoon (I like to use my ½ Tbsp measuring spoon) and make an indent halfway down into the sugar cookie dough. If dough sticks to spoon, run spoon under cool water first.

Bake in center rack of 350F (175C) oven for 15 minutes or until edges are just beginning to turn light golden brown.

Immediately use the back of a (clean) rounded teaspoon (or ½ Tbsp) and re-indent the cookie cups, pressing at least halfway down.

Allow cookie cups to cool in pan for at least 20 minutes, then to remove, gently twist in the pan and lift out to a cooling rack to cool completely before preparing your cheesecake filling.

Combine cream cheese and powdered sugar and stir together until smooth and creamy.

Add sour cream and vanilla extract, stir well.

Pour cold cream into a separate bowl (preferably glass or metal) and use an electric mixer to beat on high speed until stiff peaks form (mixture will be thick and fluffy like whipped topping).

Gently fold whipped cream into cream cheese mixture by hand, stirring until completely incorporated and smooth (don’t over-mix).

Spoon or pipe cheesecake filling into sugar cookie cups. Add fruit topping just before serving. Enjoy!