Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 12 aluminum cupcake liners.
For the graham cracker crust: Put the melted butter and graham crackers in a food processer. Blend until the graham crackers are crushed. Press 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner, making sure to pack it down. For the cheesecake cupcakes: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed. In a large bowl, whisk together the sugar and flour. With the mixer on low speed, gradually add the sugar mixture to the cream cheese and mix until smooth. Add the sour cream and vanilla paste and mix until smooth. Add the egg, beating until just combined; do not over mix. Fill the cupcake liners three-quarters full. Bake for 15 minutes. Cool slightly until the cupcakes become concave.
For the sour cream glaze: In a medium bowl, stir together the sour cream, sugar and vanilla paste. Place a heaping tablespoon of glaze in the center of each cupcake. Return to the oven for 10 minutes. Cool to room temperature on a wire rack, and then chill in the refrigerator until cold, at least 2 hours.
To assemble: Pipe Fresh Whipped Cream around the rim of the cupcake leaving an empty space in the middle. Fill the empty space in the middle with Mixed Berry Compote.
Using the bowl of an electric stand mixer fitted with whisk attachment, whip the heavy cream and sugar until soft peaks form. Put into a pastry bag fitted with a star tip.
In medium saucepan over medium-high heat, bring the berries and sugar to a boil, stirring constantly until thick. Remove from the heat and chill until cold.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Abby Jimenez, Cupcake Wars, 2011