Low Carb Cheesecake Cupcakes

• 3 (8 ounce) packages cream cheese
• 1 cup Splenda sugar substitute
• 1 1/2 teaspoons vanilla
• 5 eggs, beaten
• TOPPING
• 1 cup sour cream
• 1/4 cup Splenda sugar substitute
• 1 teaspoon vanilla
• smuckers seedless sugar-free blackberry jam
• extra large reynolds foil liners

1. Preheat oven to 300 degrees.
2. Beat together until smooth; cream cheese, splenda, vanilla and eggs.
3. Fill foil baking cup 2/3 full, bake for 35 minutes.
4. Remove from oven, let stand for 5 minutes.
5. Mix sour cream, splenda and vanilla.
6. Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
7. Remove from oven and cool then add a teaspoon of the jam.
8. Enjoy.

cream cheese, splenda sugar substitute, vanilla, eggs, topping, sour cream, splenda sugar substitute, vanilla, smuckers, reynolds foil

Taken from www.food.com/recipe/low-carb-cheesecake-cupcakes-100663 (may not work)