By Barb ..
I took the easy way out and bought the mini graham cracker crusts – this recipe will fill 18 cups………
2 (8 ounce) packages of cream cheese, room temperature. I used the whipped cream cheese – it’s softer.
3/4 cup of sugar
1 teaspoon vanilla
8 ounces of sour cream
Preheat oven to 350 degrees.
Cream the cream cheese, add sugar and beat in eggs one at a time. Blend in vanilla and sour cream. Pour mixture into cups a out 3/4 full. Bake for 15 minutes. Cool and then top with fruit topping of your choice.
If you want to be more ambitious, you can make the crust, too. In this case, the little cakes will only have crust on the bottom. Use crushed graham cracker crumbs for the crust. Put them in first then the cheese filling.