Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy-duty foil or parchment paper, leaving 1 inch of foil hanging over edges of pan; set aside. For Shortbread Crust, in a medium bowl combine crushed cookies and 1 Tbsp. sugar. Stir in melted butter until combined. Press mixture into the bottom of prepared pan.
For Filling, in a very large bowl beat the cream cheese and sugar with an electric mixer on medium to high speed until fluffy. Beat in flour until combined. Add eggs and vanilla; beat on low speed until just combined. Stir in sour cream. Pour filling in crust-lined pan. Bake for 40 minutes.
For Sour Cream Honey Topper, in a medium bowl stir together sour cream, honey, and vanilla. Remove cheesecake from oven. Spread mixture over hot cheesecake. Bake for 10 minutes more. Cool in pan on a wire rack for 1 hour. Cover; chill at least 4 hours
Use foil to lift uncut bars from pan. Cut into 54 bites. Top each square with a strawberry slice. If desired, drizzle with additional honey.