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

Beat cream cheese and 1 cup sugar until fluffy. Add eggs, one at a time until well blended. Fill cupcake cups half to 2/3 full. Bake at 300 degrees for 35 minutes. Remove from oven for a few minutes and after centers fall in, fill with topping.

TOPPING: Mix sour cream, sugar and vanilla. Divide topping among cakes and return to oven for an additional 5 minutes. After cakes cool, refrigerate. Tops may be sprinkled with cinnamon sugar or topped with a fruit pie filling.

Editor's Note: A single vanilla wafer may be placed in bottom of cupcake cups before filling with cheesecake mixture. Makes 24 to 36 small cakes.