3 (8 oz.) pkg. cream cheese
1 c. sugar
5 eggs
1 tsp. vanilla
2 c. sour cream
1/3 c. sugar
1/2 tsp. vanilla

Cream sugar and cream cheese together until fluffy. Add the eggs one at a time beating well after each addition. Add vanilla. Fill foil cups place in muffin pans 2/3 full and bake at 300 degrees for 40 minutes. Remove from oven and allow to sink down. Blend sour cream, 1/3 cup sugar and vanilla and spread over cheesecakes. Return to oven for 5 minutes. Cool, then freeze in muffin pans until well frozen. Before serving, thaw to room temperature (30 minutes). Serve with glaze.

GLAZE:

1 pt. fresh or frozen strawberries or other fruit, crushed
1 c. water (3/4 c. for frozen fruit)
1 1/2 tbsp. cornstarch
1/2 c. sugar (less with frozen fruit)

Add water to crushed berries and cook 2 minutes. Mix cornstarch with sugar, stir in berries and bring to boil. Cook and stir until thick. Add a drop of food coloring. Cool well. Spread on top of cheesecakes just before serving.

OPTIONAL CRUST:

1 1/4 c. crushed graham crackers
1 tbsp. sugar
1 stick butter
1 tsp. cinnamon
1/2 c. crushed walnuts (optional)

Mix together and press into muffin cups before the cream cheese mixture is added.