Mini Cherry Cheesecake Cupcakes

Ingredients

750g cream cheese

200g white sugar

5 eggs

1 teaspoon vanilla essence

Topping:

226g sour cream

200g white sugar

1 teaspoon vanilla essence

Mini Cherry

Preparation:

1.	Preheat oven to 180 degrees C. Line muffin pan with patty pan cups.
2.	In a medium bowl cream together the cream cheese and one cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into muffin pan to fill about 2/3 to 3/4 full.
3.	Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
4.	To make the sour cream topping, whisk together the sour cream, one cup sugar and vanilla until smooth. Spoon into the well on the top of each cheesecake.
5.	Return to the oven and bake for an additional 5 to 7 minutes, until set. Put the patty pan cups on racks to cool, do not remove cupcakes from the patty pans until they are completely cool.

then the final touch,put the cherry on the top of cupcakes.