CRUST:

1 pkg. strawberry cake mix
1/4 c. butter, melted

FILLING:

2 pkgs. (8 oz.) cream cheese, softened
3 eggs
3/4 c. sugar
1 tsp. vanilla

TOPPING:

1 1/2 c. dairy sour cream
1/4 c. sugar
12 fresh strawberries, rinsed, drained and halved

Crust: Preheat oven to 350 degrees. Place 2 1/2 inch foil liners in 24 muffin cups. Combine cake mix and 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.

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 degrees for 20 minutes or until mixture is set.

Topping: Combine sour cream and 1/4 cup sugar in small bowl. Spoon evenly over cheesecakes. Return to oven for 5 minutes. Cool completely. Garnish with strawberry halves. Store in refrigerator. Allow cheesecakes to stand at room temperature for 10 to 15 minutes before serving.