3 egg yolks
8 oz. sour cream
butter
Crushed graham crackers
2 tbsp. sugar
2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
3 egg whites, beaten stiffly

Butter miniature muffin tins well. Fill muffin tins to the top with graham cracker crumbs, then empty out the crumbs. What remains in each tin is the "crust". Cream together cream cheese, 3/4 cup sugar and beaten egg yolks. Fold in whipped egg whites.

Fill each tin to more than half full with mixture. Bake 15 minutes at 350 degrees. Cool 5 minutes. Top each cup with sour cream mixture (sour cream with 2 tablespoons sugar). Top with fresh strawberries, if desired. Makes 4 dozen.