I've made an excellent cheesecake just following the Philadelphia 3 Step Cheesecake recipe subsituting Splenda for the sugar. I made one with a nut crust, but have enjoyed the others without any crust very much. I've also edited it and made a two layer (one chocolate and one regular) (I did the chocolate by adding a little extra splenda, some cocoa (I did the amount by look and smell) and an extra egg yolk). It makes a very good cheesecake ( I also use the light cream cheese). Maybe you can take the recipe for the 3 step and experiment with the crust. If you get a good tasting crust, I'd love the recipe.

Brian