Preparation:

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
Source:
Submitted by: Recipe Group Member
Date:

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