1 1/2 pkgs. (8 oz.) cream cheese
2 eggs
1/2 c. sugar
3/4 tsp. vanilla extract

TOPPING:

1 c. sour cream
1/2 tsp. vanilla extract
1/4 c. sugar
Strawberry or pineapple preserves

1. Let cream cheese soften in a medium bowl; add 1/2 cup sugar and cream together thoroughly.

2. Add eggs, one at a time, beating well after each addition.

3. Add 3/4 teaspoons vanilla and beat until smooth and creamy.

4. Place paper cups in muffin pans and using two teaspoons, fill each one 2/3 full.

5. Bake in preheated 300 degree oven for 20-25 minutes. Cool 10 minutes (cake will cave in slightly in the center.)

6. Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using two teaspoons put about 1/2 teaspoon of the topping mixture on each cake.

7. Top each cake with small amount of preserves.

8. Return pans to oven and bake an additional 10 minutes. Makes 3 dozen (miniature size).