Little Bits

Lorraine of AZ's Note:

These are bite-sized cheesecakes and are so-o good! The centers of these tiny treats fall with baking forming an indentation that is just right to fill with sour cream. Recipe came from an old Sunset magazine.

• Total Time: 43 mins
• Prep Time: 15 mins
• Cook Time: 28 mins

Ingredients:

Yield: 48 mini ch ...

• butter , for greasing the pan
• graham cracker crumbs
• 3 eggs , separated
• ¾ cup sugar
• 2 (8 ounce) packages cream cheese , softened

Sour Cream Filling

• 1 (8 ounce) carton sour cream
• ¾ cup sugar
• ½ teaspoon vanilla extract

Directions:

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.