2 c Graham-cracker crumbs
1/3 c Melted butter or margarine
1/2 c Granulated sugar
2 Eggs (unbeaten)
1 1/2 8-ounce packages soft cream
Cheese
1/2 ts Vanilla
1 c Sour cream
Fresh or frozen strawberries
Or other fruit chunks
Morning or afternoon before: line twelve 2 1/2″ muffin tin cups with paper
liners. In bowl, blend crumbs and melted butter. Press some of this crumb
mixture to bottom and sides of each lined muffin tin cup; refrigerate for 1
hour. Meanwhile, with electric mixture at medium speed, beat sugar, eggs,
cheese, and vanilla until smooth and creamy. Spoon this mixture into cups;
fill each cup almost to top of crumb crust. Refrigerate till served. Just
before serving: remove from pans, spread sour cream on each cupcake, then
top with fruit.
From
Yields
12 Servings