Heat oven to 325°F. Line cupcake pan with foil cupcake liners. Mix together Crust ingredients. Spoon crust mix into bottom of each liner and flatten. Beat ingredients for Filling (part 1) at medium speed until creamy. Spoon mixture over each crust, filling cups 3/4 full. Bake 30 minutes. While baking, stir together ingredients for Filling (part 2). When cheesecakes have baked for 30 min, remove from oven. Spoon about 1 tablespoon sour cream mixture onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool, remove from pan, cover, and refrigerate 1-2 hours or until firm. Add cherry topping.