Mini Cheesecakes with Strawberry Topping

1 cup sugar
3 packages (8 oz each) cream cheese, softened
4 eggs
2 tsp lemon juice
vanilla wafers

Beat cream cheese and sugar until smooth. Add eggs and lemon juice and beat until just smooth. Place vanilla wafers in small muffin papers. Fill paper cups 3/4 full with cream cheese mixture. Bake at 350 degrees F for 18 to 20 minutes. Cool. Top with cooled strawberry sauce and refrigerate.

Strawberry Topping:
2 cups fresh or 300 g frozen whole strawberries, defrosted and drained
1/4 cup sugar
2 tsp cornstarch

Puree half of the strawberries. Combine the sugar and cornstarch in a small saucepan. Add the puree. Cook and stir over medium heat until mixture comes to a boil. Simmer 1 minute. Add remaining strawberries; chill.