Preheat oven to 350 degrees F. Line 9 muffin tin slots with cupcake liners.
To make the crust, melt butter in microwave in a small bowl.
In a medium bowl, mix melted butter, graham cracker crumbs, and SPLENDA® Naturals Sugar & Stevia Sweetener Blend.
Fill each cupcake liner with 2 tablespoons graham cracker crumbs then press mixture into the liners using fingertips.
Bake in oven for 5 minutes.
Heat oven to 325 degrees F.
To make the cheesecake, cream the cream cheese until smooth. Beat in SPLENDA® and mix until smooth.
Beat in lemon zest and fresh lemon juice and vanilla extract.
Carefully beat in egg and egg yolk and mix until well combined.
Fill each line nearly to the top.
Bake in oven for 22 minutes.
Allow to cool for 2 hours before refrigerating for at least 3 hours.
To make the topping, beat cream until soft peaks form. Beat in SPLENDA® then frost cupcakes. Top with lemon curd.
Store cupcakes in refrigerator.