1 lb. cream cheese, room temperature
3 eggs, room temperature
2/3 c. sugar
Few drops lemon extract
1 tsp. vanilla
3 tbsp. sugar
1 c. sour cream
Candied cherries

Blend cream cheese, eggs, 2/3 cup sugar, and extract until smooth. Line five miniature muffin pans with cupcake papers. Fill each 3/4 full. Bake 15 minutes in preheated oven (325 degrees). Cool at room temperature for 20 minutes. While cakes are cooling, mix sour cream, 3 tablespoons sugar, and vanilla. Spread a small dollop on each cheese cake. Return to oven and bake an additional 10 minutes. Cool to room temperature. Put cherry on top; refrigerate overnight in an air-tight container.