Sour Cream Cheesecake Cupcakes - cooking recipe

Ingredients

CRUST
16 graham crackers
1/4 lb melted butter
1/4 cup sugar
FIRST LAYER
16 ounces cream cheese
2 eggs
1/2 cup sugar
1/2 teaspoon vanilla
SECOND LAYER
1 pint sour cream
1/3 cup sugar
TOPPING
1 lb frozen berries
1 1/2 tablespoons cornstarch

Preparation

Crust:
In a medium sized bowl pulverize the graham crackers.
Stir the melted butter and 1/4 cup sugar into the crackers.
Put a tablespoon of the mixture into each cupcake holder.
Press firmly and evenly on the bottom.
First Layer:
Combine cream cheese, eggs, 1/2 cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
Pour mixture into each cupcake holder, filling them about 2/3 of the way.
Bake at 350 degrees Fahrenheit for 20 minutes.
Second Layer:
Combine the sour cream and 1/3 cup sugar in a medium sized bowl and mix until smooth and creamy.
Pour the mixture over the baked part, filling each cupcake holder completely.
Bake at 350 degrees Fahrenheit for 8 minutes.
Cool in the refrigerator until cupcakes become firm enough to stand alone when paper holder is peeled away.
Berry Topping:
In a medium saucepan combine the frozen berries and corn starch.
Bring to a boil mixing constantly.
Simmer until the mixture becomes clear, stirring regularly.
Cool to room teperature.
Cover each cupcake with berries.
ENJOY!