2 (8 oz.) cream cheese
3/4 c. sugar
3 egg yolks
3 egg whites, beaten stiff
Graham cracker crumbs

TOPPING:

1/4 c. sour cream
1 tbsp. sugar
1 tbsp. vanilla

Use small muffin pans. Butter pan well. (Do not use Pam, must use butter.) Butter for each batch.

Sprinkle bottom of each muffin tin with graham cracker crumbs. Fill each tin 3/4 full with cream cheese batter. Bake 15 minutes at 350 degrees. (Cookies remove easiest if edges are brown.)

Prepare topping. Remove pan from oven and let cool for 5 minutes. Drop 1/4 teaspoon topping in center of each cookie. Return to oven for 5 minutes. Let cookies cool 5 minutes before removing from pan.