In a large bowl,
beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add
eggs, one at a time, beating well after each addition.
foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a
toothpick inserted in the center comes out clean. Cool for 5 minutes.
In a small
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 wire racks to
Top with pie filling; garnish with mint. Store in the refrigerator.Yield: about 2 dozen.