3 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla

Cream cheese and sugar; add eggs, one at a time. Beat in vanilla. Pour into paper-lined muffin tins 3/4 full. Bake 30 minutes at 300 degrees. They never brown. Take out of oven and cool before putting on topping. (A hole or dip will form in the center.)

TOPPING:

1 c. sour cream
1/4 c. sugar
1/2 tsp. vanilla

Mix together and top cupcakes. Then spoon either jelly or cherry pie filling in the hole on top. Bake 5 minutes more. Yield: 24. Freezes well. Thaw before serving.