Line twelve 2 1/2 inch 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.Servings: 2 dozen cupcakes