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.