Put the cold water in a small bowl. Sprinkle the gelatin on top of the cold water. Let sit for 5 minutes. Add the hot water and stir until dissolved.
Meanwhile, stir together the crust ingredients. Press into the bottom of two aluminum cupcake liners.
Add the cream cheese, sweetener, and extracts to the food processor. Process until smooth. Add the softened gelatin. Pulse until smooth.
Divide between the prepared crusts. Chill for at least 2 hours or until firm enough to unmold.
Top with a dollop of whipped cream and sugar-free sprinkles!
Sugar Free Sprinkles:
Add xylitol to a small saucepan. Melt over low heat. Add a pinch of xanthan gum and whisk until smooth. Divide between ramekins and add a couple drops of food coloring to each. Mix well. Pour onto a waxed paper lined cookie sheet and let cool until the xylitol recrystallizes. Chop up into small sprinkle sized pieces.
Nutrition: This recipe makes 2 mini cheesecakes. Each has 3.4 NET carbs.To Store: Keep refrigerated for 3-4 days. They need to be stored airtight and chilled until you are ready to eat them. To Freeze: Keep frozen for 2-3 months. You can thaw it in the refrigerator overnight or place it on the counter for 10-15 minutes before serving. Notes on Sweeteners: