Low Carb Cheesecake Cupcakes - cooking recipe

Ingredients

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

Preparation

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