In a large mixer bowl beat the cream cheese on medium for 1 minutes or until it smooth and creamy
Scrape down the sides of the bowl. Add the sweetener and the vanilla. Beat on medium another 30 seconds or until combined and smooth
Scrape down the sides of the bowl again. Add the egg. Beat on medium for 1 minute or until light and fluffy
Scrape down the sides of the bowl and push the filling to the center of the bowl
Remove the pan with the crust from the refrigerator. Divide the filling evenly between the prepared cups (about 3 TBS in each cup)
Use a knife and spread the filling evenly throughout the cups making sure the top is smooth
Place in the preheated oven. Bake at 325 degrees for about 25 minutes or until the cheesecakes are no longer wet and they are slightly golden around the edges
Remove from the oven. They will be soft but will firm up as they cool. Allow to cool in the pan for about 30 minutes or until they have come to room temperature
Place in the refrigerator. Chill at least 2 hours or until firm. Remove from the refrigerator. Carefully remove from the cupcake/muffin cups. Top with desired toppings. Store leftovers in an airtight container in the refrigerator for up to 3 days