Graham cracker crumbs
2 lg. pkg. cream cheese
3/4 c. sugar
3 eggs, separated

TOPPING:

3/4 c. sour cream
2 1/2 tbsp. sugar
1 tsp. vanilla

Butter 4 miniature muffin tins, sides and bottoms. Sprinkle with graham cracker crumbs and shake. Put aside. Mix cream cheese, sugar and egg yolks together well. Beat egg whites until very stiff. Fold egg whites into cream cheese- sugar mixture. Fill pans almost to top. Bake 15 minutes in preheated 350 degree oven. Remove from muffin tins and cool on a cookie sheet. (Will fall slightly in middle.)

Mix together sour cream, sugar, and vanilla. Drop sour cream mixture on inner circle of the 48 cooled cheese cakes and bake at 400 degrees for 5 minutes. After they have cooled, keep refrigerated until time to use. The baked cheesecakes may be frozen. Makes 48.