3 (8 oz.) packages of cream cheese – softened
1 cup white sugar
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup white sugar
1/2 teaspoon vanilla
Base: Cream the sugar with the cream cheese, adding eggs individually, followed by the vanilla. Using two muffin tins lined with cupcake wrappers, fill each of the 24 cups approximately 2/3 full. (Use an old-fashioned ice cream scoop with the metal piece that helps get the batter out.) Bake at 350 degrees for 30 minutes. Cool for 5-10 minutes while making topping.
Topping: Mix sour cream, sugar, and vanilla with a wire whisk. Then spoon onto each mini-cheesecake.
Bake an additional 5 to 7 minutes at 350 degrees. Allow to cool in pans before storing in refrigerator. Yield: 24 cupcakes. Freezes well.