Preheat oven to 175 degrees C and line cupcake pans with cupcake papers.
Cream together the cream cheese and 1 cup of sweetener. stir in the eggs one at a time, then mix in 1 tsp of vanilla. Spoon into cupcake pans to fill about 3/4 full.
Cook for 30 minutes in the preheated oven until golden brown. once cooked, remove from the oven and cool for 5 to 10 minutes.
To make the sour cream topping, whisk together the sour cream, rest of the vanilla extract and food colouring. stir in 1 cup sweetener until smooth. Spoon into the well on the top of each cupcake.
Return to the oven and cook for an additional 5 to 7 Minutes until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool.
Optionally: for lemon cheesecake cupcakes replace the vanilla extract in the cupcake recipe with 1/2 tsp lemon juice.
Ideally dairy products should be 0% fat, but up to 2% is allowed as long as it has no added sugar.
Dairy should also be kept down to a total of 1kg per day.
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