3 (8 oz.) pkg. cream cheese
4 eggs
1 tsp. vanilla
1 1/2 c. sugar
1/4 pt. sour cream
1/8 c. sugar

Beat first 4 ingredients together. Fill paper-lined mini baking tins (cupcake). Bake at 350 degrees for 20 to 25 minutes until golden brown at edges. Mix together sour cream and 1/8 cup sugar. Put dab on each cake. Top with fruit, chocolate chips, poppy seed or chocolate, if desired. Bake another 5 minutes at 400 degrees.

NOTE: Can bake the extra 5 minutes with only sour cream mixture, cool cakes, freeze. Add fruit or other topping when ready to serve.