My mom used to make these little bites of sweet goodness in the regular cupcake sized tin. I don't have enough room in my freezer to fit the regular tin and I don't have 3 packages of cream cheese on hand so I reduced the recipe to make mini cheesecakes. I'm including the recipe for the big and small batches.

Supplies

You will need a cupcake tin and paper liners, a hand or stand mixer, mixing bowl and scraper.

Small batch (24 mini cupcakes)

Cheesecakes:

10 oz cream cheese

2/5 cup (80 grams) of sugar

2 eggs

1/4 teaspoon vanilla

Frosting:

1 cup sour cream

1/8 cup sugar

1/4 teaspoon vanilla

Big batch (18-22 cupcakes)

Cheesecakes:

3 8-ounce packages cream cheese

1 cup sugar

5 eggs

1 teaspoon vanilla

Frosting:

2 cups sour cream

1/3 cup sugar

1/2 teaspoon vanilla

Topping of your choice: strawberries, raspberries, kiwi, chocolate sauce...

Step 1: Prepare Cheesecake Batter

Cream together cream cheese and 1 cup sugar until fluffy. Add eggs and vanilla. Mix until batter is smooth. Scrape the sides of the bowl and beaters.

Step 2: Bake Cheesecakes

Heat oven to 300 degrees F.

Line cupcake tin with paper liners. Pour batter into muffin tins to about 2/3 full.

Bake standard sized cheesecakes for 40 minutes. Bake mini sized for 32 minutes.

Remove from oven and allow to "sink in."

Step 3: Frosting

Mix together sour cream, sugar and vanilla. Pour into sunken centers of cheesecakes. Return to oven for 5 minutes.

Step 4: Cool and Freeze

After frosting sets in oven, remove from oven and coo in tin on counter for about 10 minutes. Put into freezer in the tin. After approximately 4 hours, remove from tin and store in plastic freezer bag for longer term. To serve, allow to thaw at room temperature for about 30 minutes, top with fruit or chocolate and serve. Note that it is easier to remove the paper liner when they are frozen than after they thaw. Yummy!