Strawberries and Cream Cheesecake Tarts

• 19 14 ounces strawberry cake mix
• 14 cup butter, melted
• 16 ounces cream cheese, softened
• 3 large eggs
• 34 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 12 cups sour cream
• 14 cup granulated sugar
• 12 strawberries, fresh

1. Preheat oven to 350F (if using dark colored muffin tins, reduce the oven temperature to 325F -- to prevent over baking the tarts).
2. Place 2 1/2" foil liners in 24 muffin cups.
3. FOR CRUST:.
4. Combine cake mix and melted butter in large bowl.
5. Beat at low speed with electric mixer for 1 minute.
6. Divide mixture evenly in muffin cups.
7. Level, but do not press.
8. FOR FILLING:.
9. Combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in medium bowl,.
10. Beat at medium speed with electric mixer until smooth.
11. Spoon evenly into muffin cups.
12. Bake at 350F for 20 minutes or until mixture is set.
13. FOR TOPPING:.
14. Combine sour cream and 1/4 cup sugar in small bowl.
15. Spoon evenly over cheesecakes.
16. Return to oven.
17. Bake for 5 minutes longer.
18. Cool completely.
19. Garnish each cheesecake with strawberry half.
20. Refrigerate until ready to serve.

strawberry cake, butter, cream cheese, eggs, sugar, vanilla, sour cream, sugar, strawberries

Taken from www.food.com/recipe/strawberries-and-cream-cheesecake-tarts-122487 (may not work)