3 (8 ounce) packages of cream cheese, room temperature
1 cup sugar
5 eggs
1-1/2 teaspoons vanilla
1 cup sour cream (room temperature)
1/2 cup sugar.
Preheat oven to 350 degrees.
In a large bowl, cream the cheese until light and fluffy. Gradually beat in 1 cup sugar. Beat in eggs, one at a time, mixing well after each addition. Blend in vanilla. Spoon mixture into paper cupcake cups inserted into cupcake tins, filling each 3/4 full. Bake for 20 minutes.
Meanwhile, mix together the sour cream and remaining 1/2 cup sugar. After cakes have baked for 20 minutes, remove and allow to settle for 1 or 2 minutes, until a depression forms in the center. Put 1 teaspoon of sour cream mixture in center and return to oven for 5 minutes. Remove from oven and cool. Transfer to refrigerator and cool over night.
