Sarah's Easy Cheesecake

I got this recipe from one of the ladies at my church who makes AMAZING food and her cheesecakes are fabulous!!! We had this for our Easter dessert and everyone loved them! I thought they were really good too and I HATE cream cheese, so you know they have to be pretty good!!

                                                                                                     Photo Credit: Me

2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs

Cream together the cream cheese, sugar and vanilla. Add eggs; mix until well combined. Fill paper muffin cups (regular size or mini) about 2/3 full. Bake at 325 degrees for 25 minutes or until the tops are firm to the touch. Leave in the muffin tins to cool completely. They will be raised when you take them out of the oven, but then they will fall. This is normal and fine, so don't worry! Serve topped with your favorite pie filling (our favorites are blueberry or strawberry) or fresh fruit! Store in the refrigerator.

Note:
-These can easily be made the day before you want to serve them. In fact, it's probably best to do it that way, so you know they have plenty of time to cool.