CAKES:

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

ICING:

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

Must use FOIL paper cups. Beat the cream cheese until soft, gradually add sugar, mix well. Add eggs one at a time, mixing well after each. Add vanilla.

Fill foil cups 3/4 full. Bake in 300 degree oven for 35 minutes. (Will not be brown). Cool for 15 minutes. Center of cakes will cave in - not to worry.

For the icing mix the sour cream, sugar and vanilla, cover tops of cheese cakes with icing. (I use an ice cream scoop). Make sure the icing touches the very edge of the paper. (No air spaces). Bake in 300 degree oven for 5 minutes. Cool, then refrigerate. Makes 24 cakes.