In a large mixing bowl, beat cream cheese, 1 cup sugar and 1 tsp vanilla smooth. Add the eggs, one at a time, beating well after each addition.

Spoon into foil-lined muffin cups. Bake at 300 degrees for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes.

In a small mixing bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to write racks to cool completely.

Top with Grandma Hoerner’s Cherry Pie Filling, garnish with mint if desired and enjoy. Store in the refrigerator.