Yield: 12 servings
|2 cups||Graham-cracker crumbs|
|⅓ cup||Melted butter or margarine|
|½ cup||Granulated sugar|
|2 \N||Eggs (unbeaten)|
|1½ \N||8-ounce packages soft cream|
|1 cup||Sour cream|
|\N \N||Fresh or frozen strawberries|
|\N \N||Or other fruit chunks|
Morning or afternoon before: line twelve 2½" 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.