Reduce oven temperature to 300F.
In a large bowl, beat the cream cheese and 3 tablespoons of the sweetener together until smooth. Beat in the sour cream, vanilla and egg until well combined.
In a small bowl, combine the remaining 2 tablespoons sweetener and the cinnamon.
Divide half the filling mix between all 6 muffin cups, add a layer of cinnamon mixture then divide the rest of the filling amongst the cups and top with more cinnamon mixture.
Bake for 15-17 mintues until the cakes are mostly set with jiggly centers.
Turn off oven and let the cheesecakes remain for 5 minutes
Remove and let rest on the counter for 30 minutes then cool in refrigerator for 2 hours.