Miniature Cheese Cakes

Cheesecake Mixture:

3 pounds cream cheese
2 cups sugar
3 teaspoons vanilla
10 eggs
Filling mixture:
> 1/2 cup sugar
2 cups sour cream
2 teaspoons vanilla

Topping mixture:
Canned pie filling

1. Combine cheesecake mixture ingredients in largest mixer bowl. Mix on medium speed until completely blended.
2. In separate bowl, combine filling mixture ingredients.
3. Line mini-muffin pans with foil liners. Paper will not work. Fill each liner about 3/4 full of cheesecake mixture. This is about 3/4 of the large cookie dough scoop.
4. Bake at 300 degrees for about 12 minutes. Do not let cheesecakes brown. Remove from oven for about 5 minutes to let cakes fall. This will leave an indentation in the center.
5. Place 1/2 teaspoon sour cream filling in the indentation and return to oven for five minutes. Allow to cool completely, then top with canned pie filling of choice. It will take several cans, so an assortment can be made.
Makes about 150 miniature cheesecakes.