2 -8 ounces cream cheese
3/4 C sugar
3 eggs, separated
Graham cracker crumbs

Sour Cream Topping:

2 tbsp. sugar
3/4 C sour cream
1/2 tsp. vanilla

Beat cream cheese, egg yolks and sugar until light and fluffy. Beat egg whites until stiff. Fold into cheese mixture.

Butter small muffin tins or spray with Pam. Drop 1 tsp. cracker crumbs in each cup, shake to coat sides and bottom. Then empty excess crumbs.

Fill each cup 2/3 full with cream cheese mixture.

Bake at 350 for 15-20 minutes (Do not brown). Remove from oven and cool. Fill centers with 1/2 tsp. filling.

FILLING: Mix the 2 Tbsp. sugar, 3/4 C sour cream and vanilla. Mix well. Put filling into small baking dish.

Bake for 5 minutes in preheated 450 oven. Top the cooled cheese cakes with filling. Refrigerate. Will also freeze well.