Cheesecake Cupcakes

• 16 ounces fat free cream cheese
• 10 packets Splenda sugar substitute
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 12 teaspoon lemon extract
• 14 teaspoon salt
• 1 cup sour cream

1. Heat oven to 350 degrees.
2. Mix the cream cheese and Splenda in large mixer bowl, blender, or food processor until smooth.
3. Add the eggs one at a time, blending well after each addition.
4. Add the flavorings and salt; blend to combine.
5. Add the sour cream; blend to combine.
6. Put paper cupcake liners in the cupcake tins.
7. Pour the cheesecake batter into the cupcake tins.
8. Bake 30 minutes.
9. Turn off the oven, but do not remove the cheesecakes or open the oven door.
10. Let the cheesecakes cool in the oven for 1 hour.
11. Remove cheesecake from the oven and chill overnight in the refrigerator before serving.

cream cheese, packets, eggs, vanilla, almond, lemon, salt, sour cream

Taken from www.food.com/recipe/cheesecake-cupcakes-65807 (may not work)