Gluten-Free cheesecake cupcakes

3 8-oz packages of cream cheese
1 cup sugar
5 eggs
1 tsp vanilla

Topping:

1 1/2 cups sour cream
3/8 cup sugar
1 1/2 tsp vanilla
Cherry or blueberry pie filling

Directions:

1) Let all the ingredients stand to room temperature; the eggs & cream cheese mix more easily

2) Beat the cream cheese.

3) Add eggs one at a time, beating each by hand before adding to the mixer to be blended

4) Add sugar and vanilla.

5) Pour batter into cupcake paper holders (those lined w/ tin foil are best.) Fill each cupcake paper about 2/3 full.

6) Bake at 300 for 25 minutes.

7) Blend the topping ingredients completely.

8) Remove cupcakes from the oven & turn the oven off.

9) Add topping + cherries.

10) Put back in the warm oven for 10 minutes.

11) Remove & cool.

12) Refrigerate or freeze when cool.

I haven't made these myself but my DD#1 with celiac disease loves cheesecake. She always ends up with chocolate cake (which she doesn't like) because we haven't found a good GF cheesecake - or because I've never made cheesecake!