In a mixer or blender, combine cream cheese, sweetener, cornstarch and heavy whipping cream until just combined.
Add egg and vanilla and mix until thoroughly combined.
Pour mixture into ramekins or custard dishes.
Fill a 13 x 9" baking dish half full with boiling water. Gently place dishes in the water bath (water should come up about halfway).
Place baking dish with cheesecakes in preheated oven and bake for 40 minutes or until top is golden brown.
Remove dishes from water bath and allow to cool on cooling rack until they reach room temperature (about one hour). Refrigerate for at least one hour more.
Notes
Nutritional information is based on using regular Philadelphia cream cheese and an Eggland's Best large egg.