Butter smallest muffin tins well. Pack w/ graham cracker crumbs,
then shake out excess. Only a light film will remain.
Blend cream cheese and sugar until smooth. Add egg yolks. Fold in
stiffly beaten egg whites. Fill muffin tins almost to the top. Bake at 350
degrees for 15 minutes. They will fall a little. Let cool.
Top w/ 1 c. of sour cream and 2 1/2 T. sugar. (mix) Top cakes and
bake 5 minutes more. Cool 5 minutes. Remove from pan. Keep Refridgerated.
Makes about 4 dozen.
Cali, (14) USA