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"