#153 - Pineapple Cheesecake Cupcakes

(by Shirley McNevich)

2 - 8 oz. packages Philly Cream Cheese
1/2 cup white sugar
3 eggs

Beat with a mixer until it's smooth. Pour batter into individual foil cupcake liners--cupcake liners should be 3/4 full. Bake 14 minutes at 325 degrees.

While cupcakes are baking, mix the following by hand:
1/2 pint of sour cream (Breakstone's reduced fat)
1/2 cup white sugar
1 - 8 oz. can Dole crushed pineapple (drained)

When cupcakes are removed from oven after 14 minutes, spoon topping mixture over the top of each cupcake. Return to oven and bake 5 minutes longer at the same temperature. Cool and refrigerate before serving.