24 oz. cream cheese
1 1/3 c. sugar
5 eggs
1 1/2 tsp. vanilla
2 c. sour cream
fruit or pie fillings (to top)

Cream the cream cheese and 1 cup sugar. Beat in eggs and 1 teaspoon vanilla. Spoon into muffin tin about 2/3 full.

Bake 40 minutes at 300°F. Remove and cool. Then combine sour cream, 1/3 cup sugar and 1/2 teaspoon vanilla. Top each cake with mixture. Return to oven for 5 minutes. Cool. Top with fruit or pie filling.

Makes about 18 mini cheesecakes.