Ingredients
3 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar, divided1-1/2 teaspoons vanilla extract, divided5 large eggs1 cup sour cream1-1/2 cups cherry pie fillingMint leaves, optional
Preparation
In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition.
Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Top with pie filling; garnish with mint if desired. Store in the refrigerator.
