Cheesecake-Stuffed Strawberries

• 1 pound Fresh Strawberries, Washed & Patted Dry
• 8 ounces, fluid Cream Cheese, Softened
• 1 Tablespoon Sour Cream (optional But I Love It)
• 1/2 cups Powdered Sugar
• 1 teaspoon Vanilla Extract

1. Combine all ingredients (except berries) in a large bowl, and blend together using a hand mixer. Ingredients at room temperature blend better. I actually mixed mine by hand but had to stir quite a bit. It's amazing what I'll do to get out of washing extra dishes!
2. Using a paring knife, cut a circle around the top/stem of the strawberry and scoop out the middle. I also cut a sliver off the bottom of each berry, so they would stand up on the platter. Just don't cut all the way through!
3. Place the cheesecake filling in a piping bag and squeeze it to fill up the holes in the tops of the berries. Set the filled berries on a platter. Sprinkle graham cracker crumbs on top and serve!
4. Tip: You should be fine to hollow out your strawberries ahead of time (I did it a few days prior). However, I wouldn't suggest filling them more than about 5 hours ahead of time (unless you're planning on freezing them). Otherwise they could get a little soggy.

fresh strawberries, fluid cream cheese, sour cream, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/cheesecake-stuffed-strawberries-4/ (may not work)