Strawberries and Cream Cheesecake Tarts

This maked 24 yummy desserts--terrific with cooking out in the summer.

• Ready In: 30 mins
• Serves: 24

Ingredients

• CRUST

• 19 1⁄4 ounces  strawberry cake mix
• 1⁄4 cup butter, melted

• FILLING

• 16  ounces cream cheese, softened
• 3  large eggs
• 3⁄4 cup granulated sugar
• 1  teaspoon vanilla extract

• TOPPING

• 1 1⁄2 cups sour cream
• 1⁄4 cup granulated sugar
• 12  strawberries, fresh

Directions

1. Preheat oven to 350°F (if using dark colored muffin tins, reduce the oven temperature to 325°F -- 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 350°F 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. Return to oven.
16. Bake for 5 minutes longer.
17. Cool completely.
18. Garnish each cheesecake with strawberry half.
19. Refrigerate until ready to serve.