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

Beat together in mixer until light and fluffy. Beat the three egg whites and fold into cheese mixture. Butter small (bite size) muffin tins generously. Put 1 tablespoon graham cracker crumbs in each muffin cup. Shake until sides and bottom are well coated. Empty out excess crumbs. Fill each cup almost full with cream cheese mixture. Bake at 350 degrees for 15 to 20 minutes. Take out and let cool. Fill in dented places with 1/2 teaspoon of topping.

TOPPING:

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

Put ingredients in small baking dish and mix well. Bake 5 minutes at 450 degrees.