6 graham crackers crumbled 2 - 8 oz. pkgs. of cream cheese
3/4 cup of sugar 3 egg yolks
3 egg whites
Butter the miniature muffin tins. Put 1/2 teaspoon of graham cracker crumbs into each tin. Cover with plastic wrap and shake to coat sides of tins well. Mix cream cheese, sugar, and egg yolks well. Beat egg whites very stiff and fold into the cream cheese mixture. Fill the tins almost to the top. Bake 15 minutes and 350 degrees. Remove from oven and cool. When the centers have fallen a little, mix the sour cream topping. Drop on the circle that has formed on the center of cupcake. Return to the oven and bake at 400 degrees for 5 minutes. You can add 1/2 of a cherry for looks.
