Cheesecake Cupcakes

Basic Recipe:

1 1/2 whole sheets (5" x 2 1/2") graham crackers, cut into 1 1/4" square pieces (12 pieces)
2 pkgs (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
1/2 cup sour cream
2 Tbsp all-purpose flour
1 tsp vanilla
1/4 tsp grated lemon zest

Preheat oven to 325 F. Line 12 muffin cups with cupcake liners. Place 1 cracker piece in bottom of each cupcake liner. At medium-high speed, beat cream cheese and sugar until fluffy. Add last 5 ingredients; beat until blended. Divide among muffin cups. Bake 25 minutes or until puffed. Cool 15 minutes. Remoe from pan. Cool completely on rack.

Cappucino: Stir 1 tsp instant coffee powder into sour cream until dissolved. Omit zest. Pipe whipped topping onto baked cupcakes. Sprinkle with ground cinnamon.

Strawberry Shortcake: Substitute 12 Lorna Doone shortbread cookies for the graham crackers. Top baked cupcakes with a mixture of whipped topping, 8 oz strawberries and 1 Tbsp melted apple jelly.

Chocolate Candy Lover's: Omit graham crackers. Crush 12 chocolate wafer cookies; divide among liners. Omit zest; stir 2 Tbsp mini M&M's into batter. Top each cupcake with hot fudge sauce. Divide 1 cup chopped assorted candy, such as Milky Way among the cupcakes. Sprinkle with mini m&m's.

Tropical Punch: Substitute 12 gigersaps for graham crakers and lime zest for lemon. Top baked cupcakes with a mixture of 1 can (8 oz) pineapple chunks (drained and chopped), 2 kiwis (chopped) and 1 Tbsp melted apple jelly. Top with coconut and marashino cherries.

Hot Fudge Oreo: Substitute 12 Oreo cookies for graham crackers. Omit zest. Top each baked cupcake with hot fudge sauce. Pipe whipped topping onto cupcakes and top with mini Oreos.