Little Bits

• butter, for greasing the pan
• graham cracker crumbs
• 3 eggs, separated
• 3/4 cup sugar
• 2 (8 ounce) packages cream cheese, softened
• Sour Cream Filling
• 1 (8 ounce) carton sour cream
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Butter the cups of a mini-muffin pan and coat generously with graham cracker crumbs; set aside.
2. Cream egg yolks, sugar, and cream cheese until fluffy. Beat egg whites until stiff; fold into creamed mixture.
3. Spoon cream cheese mixture into muffin tins, filling three-fourths full. Bake in preheated oven for 20 minutes. Cool 10 to 15 minutes. Carefully remove from muffin tins; spoon 1 teaspoon Sour Cream Filling into each indentation. Store in refrigerator.
4. To make Sour Cream Filling: Combine all ingredients in a 9-inch pieplate; stir well. Bake at 400 degrees for 5 minutes. Stir will, and bake an additional 3 minutes. Makes 1 cup.

butter, graham cracker crumbs, eggs, sugar, cream cheese, sour cream filling, sour cream, sugar, vanilla extract

Taken from www.food.com/recipe/little-bits-323255 (may not work)