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

Butter small muffin tins generously; coat with graham cracker crumbs. Beat until fluffy, sugar and cream cheese; beat egg whites stiff and fold in. Spoon into tins and fill 3/4 full.

Bake at 350 degrees for 20 to 25 minutes; cool 10 to 15 minutes. Remove from tins.

FILLING:

8 oz. pkg. sour cream
3/4 c. sugar
1 tsp. vanilla

Combine sour cream, 3/4 cup sugar and vanilla in a 9-inch pie pan. Bake at 400 degrees for 5 minutes, stir and bake an additional 3 minutes.

Spoon into cheese cakes and refrigerate.