Preheat oven to 350°. Line cupcake pans with paper liners.
In medium bowl, cream together cream cheese and 1 cup sugar. Stir in eggs one at a time, then mix in 1 teaspoon vanilla. Spoon into cupcake pans about 2/3 full. Bake for 30 minutes until golden brown. Remove from oven and let cool for 5-10 minutes.
To make sour cream topping, whisk together sour cream, 1 cup sugar and 1 teaspoon vanilla until smooth. Spoon into the well on the top of each cooled cupcake. Return to the oven and bake for additional 5-7 minutes, until set.
Set cupcake pans on racks to cool, do not remove cupcakes from pan until completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.