Pre-heat oven to 325°F. In a food processor*, add shortbread cookies and pulse until they're a fine crumb. Place in a bowl and stir in melted butter. Place 1 1/2 Tablespoons of the crumb mixture in the bottom of 6 8-oz. wide mouth mason jars and pat down to create a crust. Set aside.

Using an electric mixer, beat together room temperature cream cheese, sugar, and vanilla for 2-3 minutes until light and fluffy. Add eggs one at a time, beating between each addition. Scrape the sides of the bowl as needed.

Divide the cheesecake batter evenly between the jars (approximately 1/2 cup in each jar). Top each jar with the remaining crumbs, gently pat down the crumbs to create the top crust. Place jars in a large roasting pan or baking dish with sides. Add enough hot water to the pan until it reaches halfway up the sides of the jars to create a water bath for the cheesecakes. Bake for 45-50 minutes until the center is just set. Remove from water bath and cool completely (approximately 1 hour). Cover and refrigerate until cold, at least 2 hours.

Just before serving, combine strawberries and sugar in a bowl. Set aside and let strawberries macerate (become soft and release juices) for 15 minutes. Serve on top of cheesecakes, add whipped cream and garnish as desired.