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2 cup Graham Crackers, Crumbs
1/3 cup Butter, Melted
½ cup Sugar
2 Eggs
12 ounce Cream Cheese, Softened
½ teaspoon Vanilla
1 cup Sour Cream

Line 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, 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.
 
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