Mini Cheesecakes With Lemon Sauce

1 1/2 c Graham cracker crumbs

1/4 c Sugar

1/4 c Butter or margarine; melted

16 oz Cream cheese

1 cn Sweetened condensed milk; 14

3 Eggs

1/4 c Bottled lemon juice

8 oz Sour cream; at room temperat

-golden lemon sauce
- 1/3 c Sugar

1/4 c Bottled lemon juice

2 ts Cornstarch

1 Egg yolk

1 Salt

1 tb Butter

1/2 c Water

-yellow food coloring, o Preheat oven to 300 degrees. Combine crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased * or paper-lined muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and bottled lemon juice: mix well. Spoon equal amounts of mixture into each prepared cup. Bake 20 minutes, or until set. Spread tops with sour cream. Bake 5 minutes longer. Cool. Chill. Serve with Golden Lemon Sauce. Refrigerate leftovers. SAUCE: In small saucepan, combine sugar, cornstarch and dash of salt. Add water, lemon juice and egg yolk; mix well. Over medium heat, cook and stir until thickened. Remove from heat; stir in butter and yellow food coloring, if desired. Cool. Chill. (Makes about 1 cup.) NOTE: * If greased muffin cups are used, cool baked cheesecakes in pan. Freeze 15 minutes; remove with narrow spatula.
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