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