Bake these low carb cheesecake in individual serving dishes so you can skip the crust (and the carbs!) altogether.
Preheat an oven to 320° F.
In a large bowl, beat the cream cheese with a wooden spoon or a hand mixer. If the cream cheese is too stiff to work with you can soften it in a microwave for 10 seconds at a time until it is becomes easier to beat.
Add the eggs to the cream cheese, one at a time, mixing thoroughly after each addition.
Add the vanilla and sour cream to the cream cheese mixture and beat well.
Add the Splenda® or other sugar substitute, sifted cocoa, and instant coffee to the cream cheese mixture and beat until incorporated.
Fill each custard cup half full with cream cheese mixture, and place them closely together on a cookie sheet.
Bake for approximately 30 minutes, until it is just set and small cracks begin to appear on the surface. Don't over bake or they'll become dry and lose their creamy texture.
Let cool for about 20 minutes at room temperature and then refrigerate. Serve cold.