2 mini muffin tins (12 in each pan)
2 (8 oz.) pkg. cream cheese
3/4 c. sugar
3 eggs, separated

Beat whites until stiff.

TOPPING:

1 c. sour cream
1 tsp. vanilla
2 tbsp. plus 1 tsp. sugar
Graham cracker crumbs

Mix cream cheese, sugar and egg yolks until smooth. Then fold in beaten egg whites. Butter and dust muffin tins with cracker crumbs, dump excess. Fill tins about 3/4 full. Bake at 325 degrees for 15 minutes exactly. Remove from oven, cool 5 minutes exactly. Put 1/2 teaspoon topping in each cake and return to oven for 5 minutes more. Remove from oven and cool. Remove from pan and freeze on cookie sheet. Remove to serve.