3 pk 8 oz Cream Cheese
1 c Sugar
1 tb Vanilla
3 Eggs
1 c Sour cream
Custard Cups 1. Leave cream cheese out to soften. Beat until smooth with sugar and
vanilla. Add eggs, one at a time, beating on high. Fold in sour cream. 2. Will make more than what a 9″ graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s). Bake at 350F for 30-35 minutes, or until crust is golden brown and toothpick comes out
clean.