Hazelnut Cream Cheese Ricotta Cheesecakes

Filling

8 oz. cream cheese, at room temperature
15 oz. ricotta cheese, at room temperature
1/2 c. hazelnut Davinci syrup
8 drops Sweetzfree
1/4 cup sour cream
1 tsp. pure vanilla extract
4 T. whole powdered eggs (note: If you use 4 regular eggs, you may need to increase baking time slightly due to extra liquid)

Crust

2 T. butter, melted
1/2 c. LC Biscotti crumbs, 4 cookies crushed

Topping

1/4 cup sour cream
1/4 tsp. pure vanilla extract
4 drops Sweetzfree

Mix cookie crumbs and butter till well combined and line the bottom of 6 large muffin tins with approx. 1 T. of crumbs.
Tamp firm with the bottom of a glass.
Bake 7 min. in a 350 oven then remove and let cool.

In a large mixing bowl whisk together the filling ingredients till well combined and smooth.
Spoon evenly into the 6 cooled crumb lined muffin tins.
Bake 50 min. in a 225 oven until the tops are set and slightly gelatinous.

Cool to room temperature, loosen and remove from muffin tins.
Apply the sour cream topping and sprinkle with chopped nuts.

Refrigerate till ready to eat.

Each individual cheesecake 4.5 carbs.