1 lb. cream cheese, at room temperature
3 eggs, at room temperature
2/3 c. sugar
Few drops lemon extract
1 c. sour cream
3 tbsp. sugar
1 tsp. vanilla
Candied cherries (optional)

Line 5 miniature muffin pans with miniature cupcake papers. Blend cream cheese, eggs, 2/3 cup sugar and lemon extract with mixer until smooth. Fill each cupcake paper 3/4 full. Bake 15 minutes at 325 degrees. Cool at room temperature for 20 minutes.

While cheesecakes are cooling, mix the sour cream, 3 tablespoons sugar and vanilla. Spread a small dollop of topping on each cheesecake. Return to oven and bake an additional 10 minutes. Cool to room temperature. Refrigerate overnight in airtight container. May top each with a piece of candied cherry.

NOTE: Be sure cheese is at room temperature. Cheesecakes may also be topped with colored sugar. They freeze well.