Preheat oven to 350 degrees, and line a 12 cup cupcake tin with paper liners.
Place one Golden Oreo Cookie in the bottom of each cupcake liner.
In a medium bowl, beat room temp cream cheese with an electric hand mixer or stand mixer until smooth and creamy, and there are no longer lumps. Beat in room temp sour cream until well blended. Beat in the egg, sugar, and vanilla extract until smooth.
Scoop cheesecake filling equally among the 12 cupcake liners topping the cookie. Bake for 18-20 minutes or just until they start to brown. Cool completely and refrigerate until ready to add fruit topping.
In a small saucepan over medium heat, whisk together the apricot jam and water until combined and liquefied. Over a small bowl, pour through a mesh strainer to remove any chucks, and keep the smooth glaze. Allow to cool to room temp.
Top each cheesecake with desired fresh fruit mixture, and generously brush the fruit with the apricot glaze. Store in an air tight container in the refrigerator until ready to serve.
You can swap the Golden Oreo Cookie crust for a graham cracker crust or other cookie of choice.
Use any fresh fruit you like, or all of one kind of fruit.