Cupid Cup Cakes

3 (8 oz.) pkg. cream cheese
1 cup sugar
5 eggs
1 1/4 tsp vanilla

Topping:
16 oz. sour cream
1 cup sugar
1 tsp vanilla

Cream together cream cheese and sugar. Add eggs and vanilla and mix well. Pour into small cupcake papers 2/3 full. Bake at 300 degrees for 40 minutes. Remove from oven and cool 5 minutes. (Cupcakes will now deflate and a depression will form!) Blend topping ingredients together until smooth. Spoon on top of cupcakes. Return to heated oven for 5 minutes. Cool and refrigerate to harden glaze topping.

Yield: 24 cheesecake cupcakes.

Note: These cupcakes may be garnished with straw berries, cherries,

blueberries, fresh raspberries are the best.