Prepare the Strawberry Sauce:
In a small saucepan, combine thawed strawberries and water. In a separate bowl, mix sugar and cornstarch, then add it to the saucepan and stir until dissolved. Bring to a boil over medium-high heat, stirring constantly until thickened. Optionally, add a drop of red food coloring. Pour this mixture over the diced fresh strawberries and stir to combine.

Make the Cheesecake Filling:
In a mixing bowl, beat together the softened cream cheese, sugar, and flour until smooth. Add the egg, sour cream, and vanilla extract, mixing until just combined.

Assemble the Wontons:
Place a wonton wrapper on a clean surface. In a small bowl, whisk together the egg and water to create an egg wash. Brush the edges of the wonton wrapper with the egg wash. Spoon about 2 teaspoons of the cheesecake filling into the center. Bring the corners together to the center, pinching to form a sealed “X” shape. Repeat with the remaining wrappers and filling, keeping the assembled wontons covered with plastic wrap to prevent drying.

Fry the Wontons:
Heat 1½ inches of vegetable oil in a deep pot or wok to 375°F (190°C). Fry the wontons in batches, about five at a time, turning occasionally until golden brown. Remove and drain on paper towels to absorb excess oil.