1-First, prepare the strawberry sauce to have it ready when the wontons are done. Combine 1 cup thawed frozen strawberries and 3 tablespoons water in a saucepan. In another bowl, mix 2 tablespoons sugar and 1 teaspoon cornstarch, then stir it into the saucepan until dissolved.

2-Bring the mixture to a boil over medium-high heat, stirring constantly until it thickens and turns clear. If you want a brighter color, add a bit of red food coloring, then pour the sauce over 6 diced large fresh strawberries and mix well. This sauce adds a fresh, fruity kick that pairs perfectly with the wontons.

3-Next, make the cheesecake filling by beating 1 8-ounce package of cream cheese, ½ cup sugar, and 1 tablespoon all-purpose flour in a bowl until smooth. Blend in 1 large egg, 1 tablespoon sour cream, and ½ teaspoon vanilla extract until everything is fully mixed. This step creates that rich, creamy center you’ll love.

4-Then, prepare the egg wash by whisking together ½ cup water and 1 additional egg. To assemble, place a wonton wrapper on a flat surface, brush the edges with the egg wash, add about 2 teaspoons of filling in the center, fold the corners to the middle, and pinch to seal. Lay them on a lined baking sheet and cover to keep them from drying out.

5-Finally, deep fry the wontons in 1½ inches of vegetable oil at 375°F, doing them in batches of five and turning occasionally until golden brown. Drain on paper towels and serve warm with the strawberry sauce. For a lighter option, you can air fry by brushing with olive oil and cooking at 300°F for 7-9 minutes.