Mini Santa Hat Eggnog Cheesecakes

Instructions

1. Preheat oven to 180º (82°C) C.
2. In a small bowl, add biscuit crumbs, Splenda Granulated Sweetener, and nutmeg. Pour melted butter over and mix together. Divide crumb mixture between 12 mini cheesecake cups, pressing down firmly to create an even layer. Bake for 5 minutes.
3. Remove and reduce oven temp to 160º (71°C) C.
4. In a medium bowl, beat together cream cheese and sweetener on low until mixture is smooth. Add in the rest of the filling ingredients, and continue to beat on low (to decrease the amount of air beaten into the cheesecakes).
5. Divide batter between the mini-cheesecake tins. Bake for 15 – 19 minutes or until cheesecakes are set. Remove from oven and let cheesecakes cool until they are at room temperature.
6. Chill mini-cheesecakes in the refrigerator. Remove each from the pan, and top each with a dollop of whipped cream and a strawberry turned upside down (so it looks like a Santa hat). Put a small dollop more of whipped cream for the ball on the top of the hat. Refrigerate until serving.