made the recipe from about.com :

http://lowcarbdiets.about.com/od/des...cheesecake.htm

Was very tasty!

i replaced the cup splenda with half splenda and rest erythritol and xylitol
to make a 60 30 10 blend..with xylitol being the least to avoid gastric
issues...and it is the best tasting sugar sub mix for my taste buds.

You must let this cake cool in fridge for at least 24 hours to allow the
flaovors to really be right

im thinking a crust made wih cashews would be tastier but they are more
carbs then almonds...maybe a mix of the two..

All i know is this tastes great and is 2 grams carb per serving.

KROM