Line muffin pan with baking cups

In small bowl, stir together graham crumbs, butter, and sugar. Press 1/2 tbs of mixture in each baking cup; press down with back of spoon.

Filling: preheat oven to 350°F

In large bowl, beat cream cheese with electric mixer until smooth. Add sugar and vanilla; mix until thoroughly combined. Beat in eggs flour and sour cream; mix until smooth. Spoon about 2 tbs mixture over crust in baking cups

Bake 10-12 minutes until cheesecake is just set. Remove from oven. Place on cooling grid and cool 5 minutes

Cake: prepare cake as directed and spoon over baked cheesecake mixture, filling baking cups 3/4 full

Bake 10 to 12 minutes or until toothpick inserted is clean. Cool cupcakes in pan on cooling grid for 5 minutes. Remove from pan and cool completely.

Ice with cream cheese icing or icing of your choice