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

FILLING:

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

Combine cheese and sugar. Beat until fluffy. Add eggs and vanilla. Beat until smooth. Fill paper-lined muffin cups 3/4 full. Bake in 350 degree oven 30-40 minutes or until tops are light brown. Do not over bake. Cool 5 minutes.

Top each cupcake with 2 teaspoons filling and small dab of jelly. Bake 5 minutes longer, watching carefully. Cool. Remove from pans carefully. Refrigerate overnight.