1/2 box graham cracker crumbs
2 lg. pkgs. Philadelphia cream cheese
3/4 c. sugar
3 egg yolks
3 egg whites
1 (8 oz.) sour cream
2 1/2 tbsp. sugar
1 1/2 tsp. vanilla

Preheat oven to 350 degrees. Butter small muffin tins well. Sprinkle pans with graham cracker crumbs.

Mix cream cheese, sugar and egg yolks. Beat egg whites and fold into mixture. Fill pans 3/4 full and bake 11 to 12 minutes. While baking mix sour cream, 2 1/2 tablespoons sugar and vanilla.

Remove baked cakes and let cool 4 or 5 minutes. Then drop 1 tablespoon of the second mixture into the center of each cake. Return to oven for 5 minutes. Remove and let cool. Put on waxed paper. When completely cool, they can be packed into Tupperware (with lids) and frozen. Makes 48 to 50 cookies.