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

SOUR CREAM FILLING:

1 (8 oz.) carton sour cream
3/4 c. sugar
1/2 tsp. vanilla

Butter 1 1/2 inch muffin tins and coat generously with graham cracker crumbs, set aside. Cream egg yolks, sugar and cream cheese until fluffy. Beat egg whites until stiff, fold into creamed mixture.

Spoon cream cheese mixture into muffin tins three-fourths full. Bake at 350 degrees for 20 minutes. Cool 10 to 15 minutes. Center will fall, forming an indentation. Carefully remove this, spoon 1 teaspoon sour cream filling into each indentation. 4 dozen.

FILLING:

Combine all ingredients in a 9 inch pie plate. Stir well. Bake at 400 degrees for 5 minutes. Stir well. Bake an additional 3 minutes.