Combine all ingredients for the Strawberry Puree in a medium sized saucepan. Cook over medium heat, stirring occasionally, for approximately 10 minutes. The strawberries should easily break down when pressed. Once the puree has finished cooking, use a fine mesh strainer to strain the liquid into a small bowl. Allow the liquid to cool while preparing the brownie and cheesecake. 

Preheat oven to 350 degrees Fahrenheit. Prepare your mini muffin tin by spraying with a non-stick spray, or use parchment paper/liners. In a large bowl, combine butter, vanilla, sugar, salt, and egg. Once combined, fold in flour and cocoa powder. 

Spoon a small amount of brownie batter into mini muffin tin - just under half full as your brownies will rise.  Place brownies into the oven and cook for 9-10 minutes. 

As the brownies are cooking in the oven, in a large bowl combine all cheesecake ingredients. Cream together until smooth (approximately 3-4 minutes if using a stand mixer). 

Remove brownies from oven once the timer has gone off. Spoon cheesecake mixture on top of brownies, filling each space. Using a small spoon, drizzle Strawberry Puree on top of cheesecake mixture. You can swirl the strawberry puree into the cheesecake mixture by using a toothpick. 

Place muffin tin back into the oven and continue to cook for 10-12 minutes until the edges of the cheese cake begin to golden. Depending on the oven, you may want to start checking at 8 minutes or so. You can also insert a toothpick into the center and if it comes out mostly clean you know they are done. 

Allow cooling for at least 10 minutes before removing from tin. Continue to cool in the refrigerator for at least 1 hour. Store in an airtight container.