I made these this past week-end for my great-daughters Christening , I made 5 batches. I made them the day before and put them in the refrigerator covered and put the strawberries on the day of. I would say they were a hit everyone asked for the recipe.

Strawberries and Cream Cheesecake Tarts

Crust:
1 pkg. strawberry cake mix
1/4 cup butter, melted

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

Topping:
1 1/2 cups dairy sour cream
1/4 cup sugar
12 fresh strawberries, rinsed, drained and halved (See note)

Crust: Preheat oven to 350°. 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° 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.

Note: For the garnish I cut the strawberries in half, sliced them 3/4 quarters of the way and then fanned them out. They made a beautiful presentation.
JL in South Jersey

http://www.nancyskitchen.com