Bring ingredients to room temp. Cut cream cheese into small cubes and place in a bowl. Crack eggs into a separate bowl. Set both aside and let them come to room temperature for 1 hour.
Sweeten cream cheese. Place softened cream cheese in a large bowl and add the sugar. Use a hand mixer or stand mixer to cream together until the mixture is smooth.
Add eggs. Add the room-temperature eggs to the cream cheese and sugar. Mix together until fully incorporated and the cream cheese mixture is smooth with no lumps.
Add topping. After 30 minutes remove from the oven and spread 2 teaspoons of sour cream mixture and a heaping tablespoon of cherry pie filling (or your topping of choice) on the top of each cheesecake.
Chill. Remove from the oven and let the cheesecakes cool for 30 minutes before placing in the cheesecakes in the refrigerator to chill for at least 4 hours. You want the cheesecakes to be cold all the way through before serving.
WHY IT’S IMPORTANT TO USE ROOM TEMPERATURE CREAM CHEESE AND EGGS It’s essential to use room-temperature cream cheese and eggs to get a smooth cheesecake batter. Room temperature sometimes referred to as softened, cream cheese will whip up quickly with the sugar to give you a smooth base. If you add cold eggs to the cream cheese, you’ll get a lumpy cream cheese mixture that won’t cook correctly. By allowing your eggs to come to room temperature along with the cream cheese, you’ll get the best results when you mix up your cream cheese mixture.