3 pkg. (8 oz. each) cream cheese, room temperature
1-1/2 teaspoons vanilla extract
1 cup sugar
1 pint sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Preheat oven to 350ºF. Line 1-1/2-in muffin tins with paper liners.
Make the filling: place cream cheese and vanilla in lg. bowl and cream well. Add sugar and eggs, mix well. Spoon 1 tbs. of filling into prepared muffin cups and bake about 20 min. or until the tops crack. They will not brown.
Topping: Combine ingredients in bowl and mix well.
Once the tops have cracked, remove from oven, spoon a small amt. of topping onto each cheesecake. Return to oven and bake for 5 minutes. Let cool and refrigerate until ready to serve.