Oh snap. My family secret recipe is going up here. My grandmother got this from the local paper when my mom was a teen.
Cakes (makes 24):
Graham cracker crumbs
2 box packages of philadelphia brand cream cheese (do not use tubs or off brands, the texture can be different between all the cream cheeses and it matters)
3 eggs, separated.
3/4 cup sugar
Topping: 3/4 cup sour cream, 2 T sugar, 1/2 t vanilla
Butter two muffin tins. Pour small heaps of graham crumbs into each muffin spot and shake around until each spot is coated lightly with crumbs, pour out excess and discard.
Beat cream cheese, egg yolks and sugar until light and fluffy.
Beat egg whites until stiff peaks form, pour on top of yolk mixture and fold gently into each other. You will notice the texture become smooth and fluffy when it is properly mixed.
Fill muffin tins 3/4 full and bake at 350 degrees for 20 minutes. Remove as soon as browning begins, do not let them get very brown. Let cool and remove from tins.
Topping: Mix ingredients together and cook on low heat for 5 minutes. The liquid will remain thick even when it is fully cooked. Remove promptly from heat and put 1 tsp on each cheesecake. Store in the refrigerator when finished if possible.
This recipe freezes very well, both finished product and also if you bake a bunch of cakes and put topping on later! Also you might note I used silicone muffin tins, they are super great for this recipe, no more ripped cakes. But don’t feel like it requires them. Just be ready to run a butter knife around the rim of each cake if you use a standard pan.