Butter
Graham cracker crumbs
3 eggs, separated
3/4 c. sugar
2 (8 oz.) pkg. cream cheese, softened
Sour cream filling

SOUR CREAM FILLING:

1 (8 oz.) carton commercial sour cream
3/4 c. sugar
1/2 tsp. vanilla extract

Butter 1 1/2 inch muffin tins, coat generously with graham crumbs; set aside.

Cream egg yolks, sugar, and cream cheese until fluffy. Beat egg whites until stiff, fold into creamed mixture. Spoon cream cheese mixture into muffin tins, filling 3/4 full. Bake at 350 degrees for 20 minutes. Cool 10 to 15 minutes. (Centers will fall, forming indentation.)

Carefully remove from muffin tins; spoon 1 teaspoon sour cream filling into each indentation. Store in refrigerator. 4 dozen.

SOUR CREAM FILLING:

Combine all ingredients in a 9-inch pie plate; stir well. Bake at 400 degrees for 5 minutes. Stir well, and bake an additional 3 minutes. Yield: 1 cup.