Ingredients
butter
graham cracker crumbs
eggs, 3
3/4 cup sugar
2 softened cream cheese, 8 ounce each
Topping:
8 oz sour cream
3/4 cup sugar
1/2 teaspoon vanilla
Preparation
Generously grease with softened butter and coat 2 12 cup muffin tins with the soft butter and then coat with crushed graham cracker crumbs. Filling: In bowl combine 3 egg yolks 3/4 cup sugar 2 8 oz cream cheese, softened next fold in: 3 egg whites, beaten separately, and then fold in and this will make it light and fluffy. Important step. Spoon and fill 1/2 to 1/3 the muffin tins. Bake at 350 degrees for 20 minutes. After they cool off, they will rise and then make an indention. Topping: In pie plate combine: 8 ounce sour cream 3/4 cup sugar 1/2 teaspoon vanilla Stir with spoon. Put in 400 degree oven for 5 minutes, stirring a few times really well. Cook 3 more minutes. Stir again. Cool and take fork to lift cheesecakes from muffin tin to plate. Spoon on hot topping and refrigerate.
