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.

Place cupcake/muffin liners into the cups of your muffin tins. This recipe makes 24 cheesecakes so you’ll most likely need 2 muffin tins.

Preheat oven to 300 degrees F.

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 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.

Fill each muffin cup ½ to ¾ of the way full.

Bake at 300 degrees F for 30 minutes.

While the cheesecakes bake mix together the sour cream, sugar, and vanilla in a small bowl. Set aside.

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.

Place cheesecakes back in the oven and continue baking for 5 minutes.

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.

When ready serve the cheesecakes in the cupcake liners.