Cheesecake Cupcakes

Three 8 ounce packages of cream cheese (softened)
1 cup sugar
5 eggs
2 teaspoons vanilla

Topping:
1 and 1/2 cups sour cream
1/2 cup sugar
1/2 teaspoon vanilla

Preheat oven to 300 degrees.
Place cupcake liners into muffin tins (makes 24 cupcakes).
In an electric mixer, beat softened cream cheese with sugar until fluffy.
Add eggs one at a time. Add vanilla.
Spoon batter into lined muffin tins ( they should be just over half full).
Bake for approximately 45 minutes or until cakes are set and begin to crack).
Prepare topping.

Take cakes out of oven and allow to sit for 5 minutes.
Spoon topping onto each cake , making sure to cover entire top of each cake.
Return cakes to oven for 5 minutes. Then take cakes out of oven, allow to cool and then refrigerate until ready to serve.

Variations:
Place a piece of fresh fruit ( blueberries, strawberries, raspberries, etc.) on top of each cooled cake before serving.

A small dab of jam may be placed in the center of each cupcake on top of the sour cream topping before placing back in the oven for the final 5 minutes.
Cakes should be kept in the refrigerator.