24 oz. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla

ICING:

1 1/4 c. sour cream (12 oz.)
1/3 c. sugar
1/2 tsp. vanilla

Cream the cheese and add the eggs one at a time. Add the sugar and vanilla and beat until smooth. Line tiny muffin tins with paper liner. Fill tins until mixture is 1/8 inch from the top. Cook for 20 at 300 degrees. Cool on wire rack in pan for 5 minutes.

ICING: Mix ingredients and spread on top. Bake for 5 minutes more. Cool and then refrigerate or freeze.