1. Combine softened cream cheese, sugar, flour, egg, sour cream, and vanilla extract in a medium-sized mixing bowl. Use an electric mixer or whisk to beat until smooth and creamy.

2. In a small saucepan, cook diced strawberries, water, sugar, and cornstarch over medium heat until the mixture thickens into a sauce, approximately 5 minutes. Let it cool and optionally add red food coloring for a vibrant hue.

3. Lay one wonton wrapper on a clean surface. Add about 1 teaspoon of cheesecake filling to the center.

4. Brush the edges of the wrapper lightly with water or egg wash. Seal the wrapper by bringing the corners together at the top, forming a pyramid or an “X” shape. Pinch tightly to secure the filling.

5. For deep frying, heat oil to 375°F and fry the wontons for 2-3 minutes until golden brown. For air frying, brush wontons with melted butter or spray with cooking spray, then cook at 350°F for 6-8 minutes.

6. Transfer cooked wontons to a plate lined with paper towels to drain excess oil if deep fried.

7. Serve the warm wontons with strawberry sauce as a dip or drizzle. Optionally, dust with powdered sugar or pair with vanilla ice cream for added indulgence.

8. For storage, if preparing ahead, refrigerate uncooked wontons for up to 1 day or freeze them for later use. Cook frozen wontons directly without thawing.

9. Ensure tight sealing of wontons and avoid overfilling to prevent leaks during frying.

10. Experiment with variations by adding chocolate chips, Nutella, or crushed cookies to the filling, or adjusting the strawberry sauce with other fruits or flavors.

11. Reheat leftovers in an oven or air fryer at 350°F for 5-8 minutes to restore crispness, avoiding microwaves as they affect the texture.