3 (8 oz.) pkg. cream cheese
1 c. sugar
5 eggs
1 1/2 tsp. vanilla
1 c. sour cream
1/2 c. sugar
2 cans cherry or blueberry pie filling

Cream the cream cheese and sugar together; then add eggs, one at a time, beating after each one. Add vanilla. Pour into paper-lined cupcake tins until each well is 3/4 full. Bake for 20 to 25 minutes at 350 degrees. Remove from oven and let stand for 5 minutes.

For the topping: Mix sour cream and sugar by hand. Top each cake with 1/2 teaspoon of mixture and return to oven for 5 minutes. When cool, top with pie filling. Refrigerate until serving. Can be frozen.