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

TOPPING:

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

1 can pie filling

1. Let cheese soften in medium bowl. Add sugar and cream well. Add eggs, one at a time, beaten well. Add vanilla.

2. Put paper in small muffin pans and fill 2/3 full with the cream cheese mixture. Bake at 300 degrees for 20-25 minutes. Cool 10 minutes. (Cake will cave in slightly in center.)

3. Mix topping in small bowl. Mixing well. Place 1/2 teaspoon on top of each cake.

4. Return pans to oven and bake 10 minutes more.

5. Cool, top with pie filling. Store in refrigerator.