Place diced fresh strawberries and blueberries in a medium bowl. Sprinkle with granulated sugar. Stir. Let sit at room temperature for 30 minutes or until sugar is melted.
Drain juice from berries and reserve. Set juice and berries aside.
In a large bowl, mix cream cheese and sour cream with electric mixer until smooth and creamy. Pour in berry juice and vanilla. Mix with electric mixer until well incorporated.
Stir in reserved strawberries and blueberries.
In another bowl, add whipping cream. Whip until stiff peaks form.Sprinkle sugar over whipped cream and add bourbon. Whip again until stiff peaks form.
Add about 1/4 of the whipped cream mixture to cream cheese and gently stir to soften the cream cheese. Fold remaining whipped cream into cream cheese mixture.
Place cookies in a plastic resealable bag and break into approximately one inch pieces. Stir broken cookies, and the crumbs, to into cheesecake mixture.
Line a 12-cup muffin tin with cupcake wrappers.
Using an ice cream scoop, divide the berry cheesecake mixture among the cupcake wrappers. I find it easier to hold the cupcake wrappers in my hand, fill it with cheesecake mixture and then place the filled wrapper in the muffin tin.
Note: this recipe makes approximately 16 individual servings. If you don't have an addition muffin tin, place the remaining cheesecake mixture into a small freezer safe container.
Freeze overnight or at least 4 hours. Once they're frozen solid, you can remove the cheesecakes from the muffin tins and place them in a resealable plastic freezer bag. Keep frozen until ready for use.
To serve, let sit at room temperature for 15 minutes or until lightly softened. Garnish with additional whipped cream and fresh berries, if desired.