How To make 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. -----