Line each silicone cupcake cup with one Oreo cookie.
Melt the white chocolate in the microwave. Start with 45 seconds on high power. Then continue heating at 30 second intervals, stirring after each interval, until the white chocolate is smooth and melted.
Place the softened cream cheese and sugar in a large bowl. Use a hand or stand mixer to beat the cream cheese and sugar together until fluffy.
Add the egg, vanilla and melted white chocolate to the cream cheese and sugar mixture. Beat again on high. Stop the mixer and scrape down the bowl. Beat again until smooth.
Use a large cookie scoop to place about 1/4 cup of the cheesecake batter into each cupcake liner. They should be filled to the top.
Transfer the filled silicone cups to the basket of your air fryer.
Air fry the cheesecakes at 325 degrees F for 10-12 minutes.
Allow the cheesecakes to cool in the air fryer basket for a few minutes.
Transfer the cheesecake cups onto a large plate.
Refrigerate the cheesecakes for at least one hour.
Carefully remove the cheesecakes from the silicone baking cups.
Top each cheesecake with macerated fresh strawberries and serve.