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

TOPPING:

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

Beat the cream cheese, add sugar and beat for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla. Fill small cupcake paper set in miniature cupcake pan. Fill 3/4 full with batter. Bake at 325 degrees for 25 to 30 minutes. Mix sour cream with sugar. Drop one teaspoon on top of each tart. Put back in oven and bake 8 to 10 minutes longer. Makes 70 tarts which freeze well.