3 (8 oz.) cream cheese, soft
1 c. sugar
1/2 tsp. vanilla
5 eggs
36 foil baking cups

TOPPING:

1 (16 oz.) sour cream
1/4 c. plus 2 tbsp. sugar
1/4 tsp. vanilla
1/4 tsp. almond extract

Beat cream cheese until smooth. Beat in sugar and vanilla. Add eggs, one at a time; beat well. Put foil baking cups in cupcake pan. Fill baking cups 3/4 full. Bake for 30 minutes at 300 degrees. Remove from oven and let set for 5 minutes.

Blend well all ingredients for topping. Spoon topping on cakes. Put back in oven and bake 5 minutes. Remove from oven and let cool. Refrigerate. Freezes well.