2 (8 oz) pkgs. cream cheese, softened
3/4 cup sugar
3 egg yolks
Beat three egg whites until very stiff. Beat the above ingredients together until smooth. Fold the egg whites into the cream cheese mixture. Fill muffin (tart size) pans that have been buttered and coated with graham cracker crumbs. Bake at 350 degrees for 15 minutes. Remove from oven and let sit 2-3 minutes. Turn muffin pan on side and gently tap until each cheese gem comes loose. Place on a cookie sheet to cool.
Meanwhile, mix 1 cup sour cream, 2 1/2 Tbsp. sugar, 1 tsp. vanilla together. Place in a small oven-safe dish and bake for five minutes. Let cool slightly then spoon over cheese gems.
Place finished gems in freezer for one hour. Pull out and sprinkle with colored sugar, non-pareils, etc. Return to freezer. Pull out 10-15 minutes before serving.
