3 (8 oz.) pkgs. Philadelphia cream cheese
5 eggs, separated
1 c. sugar
1 tsp. vanilla
1 pkg. foil muffin baking cups

TOPPING:

1 pt. sour cream
1/2 c. sugar
1 tsp. vanilla
1 can pie filling (blueberry, cherry and/or strawberry)

Take all ingredients out 2 to 3 hours before using so they can come to room temperature.

Beat cream cheese, egg yolks, sugar and vanilla with electric beater for 3 to 4 minutes. Then put aside.

Beat the egg whites until stiff. Then fold egg whites into cream cheese mixture. Put all egg whites in at once and then mix with spatula -- down, up and around, until egg whites disappear.

Place baking cups on cookie sheet. Fill cups 3/4 high and bake in a preheated 300 degree oven for 30 minutes. Remove from oven and cool cupcakes on cake rack for 5 minutes. Centers will drop.

Topping: Hand mix with spatula the sour cream, sugar and vanilla. Cover cupcakes with 1 layer of sour cream mixture. Place a piece or two of pie filling in center and bake for 5 minutes at 300 degrees. Cool and refrigerate, cvoered. Serve cold. Yields approximately 2 dozen cupcakes.