STEP 1:
3 (8 oz.) pkgs. cream cheese
1 c. sugar
6 lg. eggs
1 tbsp. vanilla

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

Soften cream cheese; whip and add sugar. Beat in 1 egg at a time. Add vanilla and mix well. Pour mixture into 24 paper-lined cupcake pans. Fill only 3/4 full. Bake at 300 degrees for 35-40 minutes. Cool 5 minutes.

Mix together ingredients in Step 2; mix well. After cooling the cupcakes for 5 minutes, put a teaspoonful of sour cream mixture on each cupcake. Add a scant teaspoon of cherry or pineapple preserves on top of sour cream mixture.

Return to oven for 5 minutes. Remove and cool at room temperature. Refrigerate several hours or until chilled.