Ingredients:
19 1/4 ounces strawberry cake mix
1/4 cup butter, melted
16 ounces cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups sour cream
1/4 cup granulated sugar
12 strawberries, fresh
Directions:
Preheat oven to 350 F (if using dark colored muffin tins, reduce the oven temperature to 325 F — to prevent over baking the tarts).
Place 2 1/2″ foil liners in 24 muffin cups.
FOR CRUST:.
Combine cake mix and melted butter in large bowl.
Beat at low speed with electric mixer for 1 minute.
Divide mixture evenly in muffin cups.
Level, but do not press.
FOR FILLING:.
Combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in medium bowl,.
Beat at medium speed with electric mixer until smooth.
Spoon evenly into muffin cups.
Bake at 350 F for 20 minutes or until mixture is set.
FOR TOPPING:.
Combine sour cream and 1/4 cup sugar in small bowl.
Spoon evenly over cheesecakes. Return to oven.
Bake for 5 minutes longer.
Cool completely.
Garnish each cheesecake with strawberry half.
Refrigerate until ready to serve.
Servings: 24
Time preparation: 10 min.
Time total: 30 min.