3 (8 oz.) cream cheese
1 c. sugar
1 1/2 tsp. vanilla
1/2 pint sour cream
1/4 c. sugar
1/4 tsp. vanilla
Soften cream cheese; mix with 1 cup sugar, eggs and
1 1/2 teaspoons vanilla, beat well. Fill doubled cupcake cups
or foil cup liners 2/3 full. Bake 40 minutes at 325 degrees. Let
cakes set until they fall. Mix sour cream, 1/4 cup sugar and
1/4 teaspoon vanilla. Then put this mixture into sunken part
of cakes to fill (the cakes are still hot). Put 1/4 teaspoon
jam in the center. Bake for 5 minutes at 325 degrees. Cool, then
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