1 cup whole cranberries, fresh or frozen
Preheat oven to 350'
Combine the almond flour, melted butter, Splenda and sugar in a small bowl with a fork until well blended. Place about one lightly packed tablespoon of mixture into each compartment and press firmly. Bake 10 to 15 minutes or until lightly browned and firm. Set aside to cool on a rack.
Reduce oven temperature to 325'
Place the cranberries and two teaspoons of the Splenda in the bowl of a food processor and pulse until chopped. Reserve.
Using a hand mixer on the low setting blend the softened cream cheese, sour cream, rest of the Splenda, vanilla and cream until smooth. Be sure to scrape down the edges and bottom of the bowl with a spatula as you mix. Adding the eggs one at a time beat until well combined. Fold in the chopped cranberries. Pour mixture into cooled crust, about 1 tablespoon + 1 teaspoon, until used. Bake for 20 to 25 minutes until edges are slightly browned but still jiggles in the center a little. Cool on wire rack. When completely cooled cover with plastic wrap and refrigerate overnight to set. To remove from pan loosen the edges with a knife or offset spatula. Gently lift each cheesecake out with offset spatula.