1 box graham cracker crumbs
¼ cup margarine, melted
1 1/2 packages of cream cheese [8 oz. packages], softened
½ cup white sugar
1 ½ eggs
¾ tsp. vanilla extract
1 package chocolate chips (for garnishing)
12 cupcake liners
Preheat oven to 350 degrees Fahrenheit.
Line a muffin tin with cupcake liners.
Mix together melted margarine and graham cracker crumbs following the directions on the graham cracker box for exact ratio.
In a separate bowl, combine softened cream cheese and white sugar using a large spoon, until mixed fairly well.
Add in eggs and vanilla extract, and beat together with an electric mixer until smooth.
Spoon a thin layer of graham cracker mix into each cupcake liner, and pack down firmly.
Pour cheesecake mix into each cupcake liner, but leave a little bit of room for cupcakes to rise in the oven.
Add chocolate chips to the top of each cupcake, or substitute any other topping you prefer.
Bake for 15-20 minutes, checking often. Cupcakes should look a little undercooked when they come out of the oven, as they will set further as they cool.
Cool to room temperature, and store in an air tight container in the fridge.