cheese tarts

These are delicious. I don't make them often, maybe once a year, because otherwise these mini cheesecakes would be my ruin. This recipe makes over 40 servings, and they can be frozen. Don't skip the topping, trust me.  The midget foil baking cups are tiny foil cups for this size serving, not muffin cups. Grocery stores usually have them. You can use the paper ones, but they are less sturdy.

• 3 8 oz packages cream cheese

• 1 C sugar

• 5 eggs

• 1 1/2 tsp vanilla extract

• midget foil baking cups

• 1 C sour cream (for topping)

• 1/2 C suger (for topping)

• 1/2 tsp vanilla extract (for topping)

1. Preheat the oven to 300 degrees.

2. Mix together the 3 packages of cream cheese and the sugar. Heating the cream cheese slightly in the microwave can make the process easier.

3. Add the 5 eggs one at a time. Mix each egg in thoroughly before adding the next egg.

4. Mix in the 1 1/2 tsp vanilla.

5. Place the midget foil baking cups on a baking sheet. Fill the cups 3/4 full.

6. Bake in the oven for 30 minutes.

7. Remove the cheese tarts from the oven and let them cool for 5 minutes.

8. Mix together the 1 cup sour cream, the 1/2 cup sugar, and the 1/2 tsp vanilla extract.

9. Put 1 tsp of topping mix on each of cheese tart after they've cooled 5 minutes.

10. Put the cheese tarts back in the oven for 5 minutes.

11. Remove the cheese tarts from the oven.

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