- 3 - 8 oz. pkgs. cream cheese
- 5 Eggs
- 1 1/2 teaspoons vanilla (preferably Mexican)
- 1 cup sugar
- 1 cup sour cream
- 1/2 cup sugar
- Can or cans of fruit pie filling of your choice, I use cherry and blueberry. 2 cans will do 48 cheesecakes or 2 batches.
Preheat oven to 350 degrees and line 24 cupcake pans with foil cupcake papers. Combine the cream cheese, eggs, vanilla sugar in a large bowl and beat with mixer until very smooth, creamy and no lumps. Fill cupcakes 2/3 full. Bake at 350 degree for 45 minutes on middle rack. Remove from oven and let rest for 3 or 4 minutes.
Meanwhile combine the sour cream and sugar in a small bowl. After the centers have rested and fallen slightly, put 1 teaspoon of filling in each cupcake, on top of baked portion. Return to oven and bake 10 minutes more. Let cool. When cool, top each cheesecake with a TBLS. or so of pie fillng and refrigerate until serving. THE VERY BEST!!!!