1. Preheat the oven to 170°C.
2. In a bowl, whisk together the cookie crumbs, melted butter, and 1 tbsp sugar.
3. Divide the mixture into 12 muffin cavities lined with paper cases, adding about 1 tbsp + 1/2 tbsp to each, then press down firmly.
4. Bake for 5 minutes, then remove from the oven and let cool.
5. Reduce the oven temperature to 160°C.
6. In a food processor, mix 100 g sugar with the lemon zest (without a processor, rub the sugar and zest together with your fingers).
7. Add the cream cheese to a bowl, pour in the scented sugar, then mix on low speed with an electric mixer until smooth.
8. Add the eggs one at a time, mixing just enough after each addition.
9. Mix the buttermilk and thick crème fraîche.
10. Add the lemon juice and vanilla extract.
11. Divide the batter into the paper cases, over the bases.
12. Bake for 20 to 25 minutes, until the mini cheesecakes are puffed and domed (they will sink as they cool). Let cool for 1 hour at room temperature, then refrigerate for at least 2 hours.
13. Serve with the strawberry sauce.

For the strawberry sauce:

1. Add the strawberries, 1 tbsp sugar, and 2 tsp lemon juice to a food processor, then blend into a purée.
2. Refrigerate until ready to serve.