1 lb. white chocolate, room temp.
12 oz. cream cheese, room temp.
2 lg. egg yolks, room temp.
1 c. sour cream, room temp.
1 tsp. vanilla
3 lg. egg whites, room temp.
Pinch cream of tartar
2 tbsp. sugar
Powdered sugar

Melt chocolate in microwave or on stove top. Cool to lukewarm. Beat cream cheese until fluffy. Beat in egg yolks one at a time. Mix in sour cream, vanilla and cooled chocolate. Set aside.

Wash and dry beaters, beat egg whites with tartar until soft peaks form. Gradually add 2 tablespoons sugar until stiff. Stir 1/3 egg whites into chocolate mixture then fold in rest. Bake in prepared crust or without crust at 325 degrees for 50 to 55 minutes, or until puffs in center. Turn off oven and cool with door open for 3 hours. Sprinkle with powdered sugar. Serves 8.