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   1 yellow pudding cake mix
   1/4 cup butter
   2 8-ounce packages cream cheese
   3 eggs
   3/4 cup sugar
   1 teaspoon vanilla extract
   1 12/ cup sour cream
   1/4 cup sugar
   1 21-ounce can pie filling
   24 cupcake liners


For crust combine dry cake mix and melted butter in large bowl. Beat at low speed for 1 minute (mix will be crumbly). Divide mixture evenly in muffin cups. Level but do not press. For filling combine cream cheese, eggs, 3/4 cup sugar and vanilla and beat on medium speed until smooth. Spoot evenly into lined muffin cups. Bake at 350 for 20 minutes or until mixture is set. For the Topping combine sour cream and 1/4 cup sugar and spoon evenly over cheesecakes and return to oven for 5 minutes. Garnish each cheesecake with pie filling or fresh berries if desired. Refrigerate until ready to serve.