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

TOPPING:

1 c. sour cream
1/4 c. sugar
1 tsp. vanilla
Raspberry jam

Line muffin cups with foil cups. Combine cream cheese, eggs, 1 cup sugar and 1 1/2 teaspoons vanilla; beat until smooth. Fill cups 2/3 full. Bake at 300 degrees for 40 minutes.

Meanwhile, combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla. When cakes are done, spoon mixture over them and dot with jam. Return to oven for 5 minutes more.