INGREDIENTS

• 672 g cream cheese
• 200 g white sugar
• 5 eggs
• 5 ml vanilla extract
• 225 g sour cream
• 200 g white sugar
• 5 ml vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
2. In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
3. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
4. To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
5. Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.