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1
For the graham cracker crust: Preheat the oven to 350 degrees for 15 minutes.
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2
Line a cupcake pan with 12 liners.
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3
Toss the graham cracker crumbs, melted butter and sugar together and place a heaping teaspoon in the bottom of each of the 12 cupcake liners in the pan.
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4
Tap down with the bottom of a whisk to make a hard flat surface in the bottom of the cupcake liner.
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5
Bake for 5 minutes.
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6
For the cheesecake batter: In a medium mixing bowl, cream together the cream cheese, sugar and salt.
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7
When all the lumps are gone, add the egg and mix to fully incorporate.
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8
Fold in the blueberries using a rubber spatula and set aside.
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9
For the pound cake batter: Sift together the flour, salt and baking soda, and set aside.
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10
Cream together the butter and sugar in a stand mixer until light and fluffy.
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11
Add the eggs one at a time, scraping down the bowl between additions.
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12
Alternately add the sour cream and dry ingredients in three batches ending with the dry.
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13
Add the vanilla extract and mix to fully incorporate.
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14
To assemble: Fill the baking cups with the graham cracker crust about halfway with the pound cake batter.
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15
With a teaspoon make a well in the middle of the batter.
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16
Spoon about a teaspoon of the cheesecake batter into the well.
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Bake until the top of the cupcake begins to turn brown and the cake portion feels firm to the finger, 20 to 25 minutes.
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18
Remove and cool completely.
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19
For the decorations: Roll out both fondants to 1/8-inch thick.
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20
Cut large ovals from the white fondant and small circles (pupils) from the black fondant.
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21
Affix the pupils to the eyes with the egg white.
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22
Make 24 fondant eyes, 2 per cupcake.
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23
With a round pastry tip, using a circular motion, frost the cupcakes with the Lightened Cream Cheese Frosting.
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24
Affix the eyes in the center of the cupcake.
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25
This recipe was created by a contestant during a cooking competition.
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26
The Food Network Kitchens have not tested it for home use; therefore, we cannot make any representation as to the results.
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27
Cream together the cream cheese and butter, stopping to scrape down the bowl and ensure there are no lumps.
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28
Add the confectioners' sugar and blue food coloring and mix to fully incorporate.
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29
Set aside.
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30
Whip the heavy whipping cream and vanilla extract until whipped cream is formed.
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31
Fold the whipped cream into the cream cheese mixture.
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32
Put mixture into a pastry bag affixed with a round tip.
