3 8oz pkgs. cream cheese softened
1 cup sugar
5 eggs
1 tsp. vanilla

Combine cream cheese, sugar, eggs, and vanilla.
Using Electric mixer, beat until smooth and light.
Line muffin pans with paper liners. Fill each liner
2/3 full.  Bake at 300 degrees for 40 minutes.  Remove
from oven.  Let cool 5 minutes or until cakes sink.

Topping:  2 1/2 cups sour cream, 1/2 cup sugar, 1 tsp.  vanilla.  Mix all ingredients; 

Top each mini cheese cake with 2 tsp. of topping.  Add 
a red or green glazed cherry to the top. Return to the oven for 10 minutes.  Cool.

Best made a day before serving.  Keep refrigerated.
Makes 30 

Note: I use the mini muffin pans with mini muffin liners.