Method

Preheat oven to 350 degrees F. Lightly spray 3 (12-cup) miniature muffin tins with vegetable cooking spray. Sprinkle each muffin cup with 1 teaspoon chocolate wafer crumbs. Turn pans upside down and discard excess. Set aside.

Beat cream cheese at high speed with an electric mixer until creamy; gradually add 1/2 cup SPLENDA® Granular and beat at medium speed with an electric mixer about 2 minutes or until light and fluffy. Add egg yolks and vanilla; beat at low speed just until blended.

Beat egg whites until stiff peaks form. Gently fold into cream cheese mixture; spoon into prepared pans.

Bake 15 minutes; spoon about 1/2 teaspoon topping onto each cheesecake. Bake 5 additional minutes. Remove to wire racks to cool. Chill thoroughly before removing from pan. Garnish if desired. Topping directions: Combine sour cream, 1 tablespoon each SPLENDA® Granular and vanilla extract.