Pre-heat oven to 350 degrees
In a stand mixer, beat the cream cheese on medium for 5 minutes or until it's light and fluffy, and gradually add in the sweetener
Continue mixing and add the vanilla extract through the cocoa powder
Next, beat 1 egg at a time
Add broken pieces of the crispbread into a silicone muffin pan and fill with the cheesecake mixture to 3/4 full
Bake for 18 - 23 minutes or until the center is only slightly "jiggly"
Let the cheesecakes rest for 5-10 minutes and then transfer them to the refrigerator for 30-45 minutes or until they are completely cooled
Meanwhile, combine the heavy whipping cream and jello in a bowl and whisk until set
Pipe the frosting onto the mini cheesecakes once cooled
