Place ricotta cheese in a cheese cloth and drain for about 3 hours until liquid drains.
Crust: In a separate bowl, mix together oats, butter, and honey.
Divide crust mixture evenly among 12 cupcake cups.
Press crust mixture into the bottom of each cup.
Place cups into the refrigerator until cheesecake mixture is ready.
Cheesecake: In a bowl combine drained ricotta cheese with cream cheese, egg, egg white, vanilla, stevia and sugar.
Blend until smooth.
Divide cheesecake mixture among the cupcake cups.
Place in the refrigerator for 2-3 hours or until set.
Store in the refrigerator in an air tight container for 2-3 days. Freeze for longer storage.