3 eggs
1/2 c. sugar
2 (8 oz.) bars cream cheese
1 tsp. vanilla
1 can fruit pie filling (cherry is best)
12 foil cupcake tins
8 oz. sour cream
1/3 c. sugar

Step 1: Put all ingredients in blender (eggs, sugar, cream cheese, vanilla). Blend until creamy smooth.

Step 2: Pour creamy blend into cupcake tins (use cup cake pan to hold foil cups to form). Pour 3/4's full.

Step 3: Bake at 350 degrees for 15 minutes.

Step 4: Mix sour cream and 1/3 cup sugar together.

Step 5: After 15 minutes in oven, take out cakes and spoon sour cream/sugar mix over top of each cake. Bake for 5 more minutes.

Step 6: Refrigerate until chilled. Spoon pie filling right before serving.