Cheesecake Cupcakes

3 8oz pkgs. cream cheese
5 eggs
1 cup Splenda
2 -3 TBL vanilla (the more the better - mmmmm)

Mix it all, put it in little cupcake liners
I recommend the foil ones...they stick less) and bake for 30 minutes
at 300°. Better when served chilled.  Keeps well in fridge for at least a week.
Freezes well also.

Optional....use a SF Vanilla Wafer for a crust on the bottom of each liner,
or a SF shortbread cookie or some crushed almonds or almond flour w/butter
for a "graham cracker type crust"