I started with this recipe but quickly made it my own thing.
Baker’s Joy (or just butter), for greasing the pan
graham cracker crumbs, for the bottoms of the cupcake pans
2 eggs, separated
3/8 cup sugar
200g cream cheese, softened (that’s one small German-sized package — a little smaller than the 8 oz. size typical in the U.S.)
1 tablespoon of sour cream
1 teaspoon vanilla extract
Preheat oven to 350°F. Butter the cups of a mini-muffin pan and put a half a centimeter of graham cracker crumbs in the bottom of each cup; set aside.
Cream egg yolks, sugar, vanilla, sour cream and cream cheese until fluffy. Beat egg whites until stiff; fold into creamed mixture.
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. Let ’em cool, then try to save at least a couple to show people outside your kitchen that you actually made them. Makes 10 cupcake-sized cheesecakes. They come out of the oven poofy at first, but form little depressions as they cool, which would probably be great for some Lemon Sauce or other fruit sauces