3 (8 -ounce) packages cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup of sugar

Filling:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Topping:
2 cups Turkey Hill Egg Nog Limited Edition Premium Ice Cream, softened
2-1/2 tablespoons corn starch

Directions

1. Preheat oven to 300 degrees. Combine softened cream cheese, eggs, vanilla and almond extracts, and sugar in a mixing bowl and beat on medium speed with electric mixer until smooth.
2. Place baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.
3. Bake 40 minutes. Meanwhile, mix sour cream, sugar, and vanilla extract in a small mixing bowl using a spoon. When cupcakes sink in the middle, place a scant tablespoon of eggnog mixture in the middle of each.
4. Place back into the oven for 5 more minutes.
5. Remove from oven and cool.
6. For topping, combine Turkey Hill Egg Nog Limited Edition Premium Ice Cream and cornstarch in a medium saucepan, stirring constantly, and cook on medium heat until mixture bubbles and thickens.
7. Cool to room temperature and set aside.
8. When cool, spoon about 1-1/2 to 2 tablespoons of eggnog topping over each cupcake. Refrigerate until firm.