Preheat oven to 300 degrees. Add Melba toast to food processor and process until well ground.
Add the brown sugar, cinnamon and vegetable shortening, and begin pulsing the food processor until well incorporated into the mixture.
Place cupcake wrappers into a cupcake sheet and create a layer of the Melba toast mixture in each cup.
In a separate bowl, combine the cream cheese, sour cream, sugar, eggs, salt and vanilla extract. Beat until the mixture is smooth.
Add the creamy mixture to each cup until they are ¾ full. Bake for 20 minutes. Let them cool for 5-10 minutes before putting them into the fridge to cool for 4 hours. Top with fruit or a chocolate drizzle.