Makes 48.

Butter 4 miniature muffin tins, sides and bottom. Sprinkle with graham cracker crumbs and shake.

Mix well:

2 (8 oz.) pkg. cream cheese
3/4 c. sugar
3 egg yolks (whites separated)

Combine cream cheese, sugar and egg yolks. Beat egg whites until very stiff. Fold into cream cheese-sugar mixture. Fill muffin tins almost to top. Bake 15 minutes in preheated 350 degree oven.

Remove from muffin tins and cool on a cookie sheet. (Cheese cakes will fall slightly in the middle.)

Mix together:

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

Drop sour cream mixture on inner circle of the 48 cold cheese cakes and bake at 400 degrees for 5 minutes. (At Christmas, I divide the sour cream mixture into 3 paper cups. I drop red food coloring in 1 cup to make the mixture pink, green in another, and blue in the third! At Halloween, I have made the sour cream mixture orange!)