CHEESECAKE: In the bowl of a stand mixer, using a whisk attachment, beat together cream cheese and 1 cup sugar. Add eggs one at a time, beating continuously. Add vanilla, beat until smooth.
Line 18 muffin cups with paper liners and fill each one a 1/4-inch from the top. Bake at 325 degrees for 25-30 minutes, until golden brown.
TOPPING: In a small bowl, whisk together sour cream, vanilla and 3 tablespoons sugar until smooth, set aside.
Remove pans from oven, top each cheesecake with sour cream topping, bake for an additional 5 minutes. Set pans on racks to cool completely. Top with a dollop of fruit filling, if desired.
Cook’s Note: For those that prefer a crust on the bottom, try our Graham Cracker Crust or Oreo Cookie Crust recipes. Simple prepare as directed and add a heaping teaspoon full to each cupcake cup before filling with cheesecake batter. Bake as directed above.