These Strawberry "Love Letter" pastries use an egg roll wrapper to create an "envelope," filled with strawberries and cheesecake filling
In a medium bowl, blend together the cream cheese, powdered sugar, and sour cream until smooth.
On a large cutting board, lay out two to three egg roll wrappers in a diamond orientation so that the four corners point "north," "south," "east," and "west." Spoon about two tablespoons of filling into the center of each egg roll wrapper. Then lay out four to five strawberry slices on top of the filling for each wrapper.
Fill a small bowl with water for moistening the wonton wrappers. Dip your fingers into the water and moisten the edges of each egg roll wrapper. Then (for each wrapper) fold the "east" and "west" corners in to the center. Next bring the "south" corner up and fold it to the center. Finally, bring the "north" corner down and seal it over the tops of the other seams. Carefully pat down the envelope to make sure that all of the seams are shut, and that there are no air bubbles in the envelope and the filling is evenly distributed.
Heat about two inches of oil in a large skillet until it is bubbling. Carefully place the envelopes into the oil, two at a time. Fry for about two minutes, until one side of the envelope is light golden brown. Flip the envelope and fry the other side the same way. Carefully remove the envelope from the oil with a slotted spoon and set it on a plate or board covered with a paper towel to soak up extra oil. Repeat with remaining envelopes.
Place one strawberry slice over each envelope to "seal" it. Dust envelopes with powdered sugar. Serve warm.