Ingredients
| 3 | 8-ounce cream cheese packages, room temperature |
| 1 1/4 | cups white sugar, divided |
| 5 | large eggs |
| 1 3/4 | teaspoons vanilla, divided |
| 1 | cup sour cream |
| 1 | can cherry pie filling |
Instructions
Cream the cream cheese and 1 cup sugar together. Add eggs one at a time, beating well. Add 1½ teaspoons vanilla, then pour cream cheese mixture into foil-lined muffin tins, filling each ⅔ full. Bake at 300 degrees F for 40 minutes. These will not brown. Meanwhile, mix sour cream, ¼ cup sugar and ¼ teaspoon vanilla. Once cheesecakes have baked, cool for about 4 minutes. Then add a small spoonful of sour cream topping and a dab of cherry pie filling to each. Bake for 5 more minutes. Remove from oven, cool, then refrigerate. These can be frozen. Yields 24 cheesecakes
