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

Beat with a mixer the yolks, cream cheese, and sugar until light and fluffy. Beat 3 egg whites until stiff and fold into the yolk mixture. Butter regular muffin tins well. Put 1 tablespoon graham cracker crumbs in each tin; shake around and empty. Put cheese mixture in tins to 3/4 full. Bake at 350 degrees for 20 minutes. Mix together the Topping recipe below and cook over low heat for 5 minutes. Cool slightly. Put about 1 teaspoon on each cheesecake.

I use miniature muffin tins.

TOPPING FOR INDIVIDUAL CHEESE CAKES:

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

Mix together and cook over low heat for 5 minutes. Cool slightly. Put about 1 teaspoon on each cheesecake.