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

FILLING:

1/2 c. sugar
1 c. sour cream
1/4 tsp. vanilla

TOPPINGS:

Cherry
Ras pberry
Blueberry
Apricot
Strawberry
Le mon

Cream together the cream cheese and sugar; add eggs one at a time and vanilla. Use cup cake tins with papers. Fill cupcake papers 3/4 full and bake at 400 degrees for 40 minutes. Cool 5 minutes. Mix the next 3 ingredients to make the filling and fill the pocket of the cup cake and bake 5 minutes more.

Top each cup cake with a teaspoon of any of the named pie fillings. Cool for 5 hours in refrigerator.