2 c  Graham-cracker crumbs

    1/3 c  Melted butter or margarine

    1/2 c  Granulated sugar

      2    Eggs (unbeaten)

  1 1/2    8-ounce packages soft cream

           Cheese
    1/2 ts Vanilla

      1 c  Sour cream

           Fresh or frozen strawberries
           Or other fruit chunks
  Morning or afternoon before: line twelve 2 1/2" muffin tin cups with paper
  liners.  In bowl, blend crumbs and melted butter.  Press some of this
  crumb mixture to bottom and sides of each lined muffin tin cup;
  refrigerate for 1 hour.  Meanwhile, with electric mixture at medium speed,
  beat sugar, eggs, cheese, and vanilla until smooth and creamy.  Spoon this
  mixture into cups; fill each cup almost to top of crumb crust.
  Refrigerate till served.
  Just before serving: remove from pans, spread sour cream on each cupcake,
  then top with fruit.