3 pkgs 8oz cream cheese
1 Cup sugar
1 Tbsp vanilla
5 extra large eggs
small container of sour cream
Jar of preserves (strawberry, blackberry, pineapple, grape)
Soften cream cheese.
Add sugar and vanilla.
Add one egg at a time, beat well after each.
Pour batter into foil line cupcake liners in cupcake pan.
Bake 300 degrees for 40 minutes.
Remove from oven, let set for 5 minutes then add sour cream filling and 1/2 t of preserve in center return to oven for 5 minutes.
Cool and refrigerate.