Have cheese and eggs at room temperature. Blend cream cheese thoroughly and add eggs one at a time. Gradually add sugar and vanilla. Fill cupcakes to 1/4 inch of top. Bake at 300 degrees until top cracks (40 minutes). Remove from oven and cool 5 minutes.
Mix sour cream, vanilla and sugar. Spread on top of cupcakes and bake 5 minutes at 300 degrees. Top with pie filling and refrigerate. For calorie/fat conscious individuals, low fat cream cheese, sour cream and egg substitutes can be used.