2 (8 oz.) pkgs. cream cheese
3 eggs
3/4 c. sugar
16 oz. sour cream
2 1/2 tbsp. sugar

Separate eggs, beat egg whites stiff. Cream 3/4 cup sugar, cheese, 8 oz. sour cream and egg yolks together; fold in egg whites gently. Butter small muffin pans well. Coat pans with graham cracker crumbs at least 3/4 full. Shake to coat sides; dump (but save). Spoon in small amount of mixture. Bake at 350 degrees for 15 minutes. Take out of oven. Spoon second mixture of sour cream and sugar; put back in oven and bake 5 minutes at 400 degrees. Take out; let cool. After cool, may top with cherry or blueberry pie filling.