Step 1: Prepare Your Ingredients and Oven First, preheat your oven to 350°F (175°C) and grease a cupcake pan to prevent sticking. In a bowl, mix the dry ingredients 2 cups (260g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, and 1/4 teaspoon salt until they are well combined. This step ensures the cookie dough has the right texture and structure.

Step 2: Make the Cookie Dough Next, in a large bowl, cream together 3/4 cup (168g) unsalted butter at room temperature and 1 cup (207g) sugar until light and fluffy. Beat in 1 large egg and 2 teaspoons vanilla extract until fully mixed, then gradually add the dry ingredients to form a thick dough. Press this dough into the bottom and halfway up the sides of the greased cupcake pan to shape the cups, which will hold the filling nicely.

Step 3: Bake and Fill the Cups Bake the cups at 350°F for 7-10 minutes until the edges are lightly golden, then let them cool completely. For the cheesecake filling, beat 12 ounces cream cheese until smooth, then mix in 1 3/4 cups (201g) powdered sugar and 1 1/2 teaspoons vanilla extract. Pipe or scoop the filling into the cooled cups and top with assorted chopped fresh fruit for a fresh finish. This method keeps everything balanced and delicious, just as the recipe promises.