Little Bits (Miniature Cheesecakes)
1/4 cup butter, softened
1 cup graham cracker crumbs
3 eggs separated
1 1/2 cups sugar, divided
2 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1/2 teaspoon vanilla
Butter 48 (1 1/2 inch) muffin tins, and coat generously with graham cracker crumbs; set aside.
Preheat oven to 350 F.
Cream egg yolks, cream cheese and 3/4 cup sugar until fluffy.
In a clean bowl, beat egg whites until stiff. Fold into creamed mixture.
Spoon mixture into muffin tins, filling each three-fourths full.
Bake for 20 minutes. After they are removed from the oven, .
Increase the temperature to 400 F
Cool 10 to 15 minutes (centers will fall, forming an indentation.)
Carefully remove from muffin tins; spoon 1 teaspoon sour cream filling into each indentation. Store in refrigerator.
Sour cream filling:
Combine the sour cream, 3/4 cup sugar and vanilla. Bake at 400 F for 5 minutes. Stir well and bake an additional 3 minutes. Makes 1 cup.
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