graham cracker crumbs
2 (8 oz.) pkg. cream cheese
3/4 c. sugar
3 egg yolks (save whites)
3/4 c. sour cream
2 tbsp. sugar
1 tsp. vanilla
cherries

Butter 4 sets of miniature tins. Coat with graham cracker crumbs, shake off crumbs that did not stick. Mix cream cheese, sugar, and egg yolks. Beat egg whites until stiff, fold into above. Fill tins almost full.

Bake 15 minutes at 350°F. Remove and cool. Mix sour cream, sugar, vanilla, put teaspoon in top of each cheese cake. Top with cherry half.

Bake 5 minutes at 400°F.