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

TOPPING:

1 c. sour cream
1/4 c. sugar
1/8 tsp. vanilla

Soften cream cheese to room temperature; mix well with sugar, eggs and vanilla. Fill cupcake papers 3/4 full and bake at 350 degrees for 25 minutes. Cool cakes for 5 minutes. Mix topping ingredients and spoon 1 teaspoon in center of cakes (not sides). Cook for 5 more minutes. Cool and top with favorite preserves.