I tried these tonight and they worked out great. I was tasting the cream cheese filling as I was making them and decided I wanted it a lot more lemony so I put extra lemon juice and a tiny packet of True Lemon crystals in the mix. I used Cook's powdered vanilla instead of vanilla extract, so I didn't overdo it on the liquid. The baked texture was perfect. I put a sprinkling of erythritol (first time I've ever used it; I just learned this product exists yesterday!) in the crust mix and I think it helped.

I would like to attempt this on a larger scale in a spring-form pan instead of muffin tins. Has anyone else done that? If so, how long did you bake it? Thanks!