Low Sugar Cheesecake Minis

• 12 vanilla wafers, for crust
• 2 (8 ounce) packages cream cheese (I use fat free)
• 3 eggs
• 34 cup Splenda granular (sugar substitute)
• 1 teaspoon vanilla
• 1 pint sour cream (I use fat free)
• 3 tablespoons Splenda granular (sugar substitute)
• 1 teaspoon vanilla

1. Heat oven to 350 degrees.
2. Line muffin tin with cupcake liners.
3. Place 1 vanilla wafer in the bottom of each.
4. Mix the cream cheese, eggs, 3/4 cup of Splenda and 1 teaspoons vanilla in a bowl until smooth.
5. Pour over vanilla wafers, dividing evenly in each cup.
6. Bake 20-25 minutes.
7. Allow to cool for 15 minutes.
8. While cake is cooling, mix together the sour cream, 3 T. Splenda and 1 tsp vanilla.
9. After the cake has cooled, top with the sour cream mixture, bake another 12 minutes.
10. Allow to cool and top with no-sugar-added cherry pie topping if desired.

vanilla wafers, cream cheese, eggs, splenda, vanilla, sour cream, splenda, vanilla

Taken from www.food.com/recipe/low-sugar-cheesecake-minis-184020 (may not work)