Line a muffin tin (sized to fit your air fryer) with 8 cupcake liners. Avoid loose silicone cups.

Place one Oreo cookie in the bottom of each liner. Set aside.

In a large bowl, beat the cream cheese and granulated sugar on high until smooth.

Beat in the egg and vanilla until fully combined.

Stir in the sour cream and flour until the batter is smooth.

Spoon 3–4 tablespoons of batter over each Oreo, filling each liner about 90% full.

Air fry for 10–12 minutes, until the tops are set with a slight jiggle.

Cool to room temperature, then refrigerate for 2 hours.

Remove the liners and freeze the cheesecakes for about 10 minutes so the chocolate sets faster.

Melt the chocolate with the vegetable oil in the microwave (1 minute on high, stir, then 30-second bursts until smooth).

Working one at a time, spoon chocolate over each cheesecake, dip a strawberry in chocolate, and set it on top while wet.

Store in a sealed container in the fridge for up to 5 days.