Ingredients:
-3 8oz package cream cheese
-1 cup sugar
-5 eggs
-1/2 tsp vanilla
-12 oz. sour cream
-1/4 cup sugar
-1/4 tsp vanilla
Directions:
1. Bring all ingredients to room temperature. Line muffin tins with 20-24 liners.
2. Preheat oven to 300F. Mix 1 cup sugar with cream cheese in mixer on medium.
3. When well blended, add eggs and vanilla. Blend until mixed together. Batter will be lumpy.
4. Pour into cupcake liners about 3/4 full. I find a medium-sized ladle works well.
5. Bake for 25-30 min until tops are a bit puffy and lightly golden brown.
6. While they bake, mix up topping (the remaining three ingredients in the list). I usually do a cursory rinse of the beater and mixer bowl and mix up the topping in there.
7. Remove cheesecakes from the oven. Let cool for 5 min and top with 1 tbsp of the topping.
8. Put back in oven for 5 min.
9. Allow to cool in muffin tins. Once cooled, remove from tins and refridgerate.
10. Garnish with cherry or other berry pie fillings.
