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

Soften and beat cream cheese. Add eggs one at a time, beating after each addition. Add sugar gradually and beat. Add vanilla and beat. Fill paper cupcake holders 2/3 full. Bake at 300 F. for 40 minutes. Cool for 5 minutes.

Mix ingredients in column 2. Fill in the dip in the center of each cupcake with the mixture and add a dab of strawberry or pineapple preserves to centers. Bake 5 minutes more. Cool and refrigerate.