i made this recepie and it was great! then i made it again with a twist. i added 1/4 a cup of baking coco and used gingersnaps for the crust topping it with pieces of candy canes for a decoration. my pickie eater of a man asked for seconds. this is a dessert that has quickly made the holiday table and because splenda works just as nicly in place of sugar i will make it again and again for any guest that comes over....though one tip if you wish to convert this to a full size cheesecake i would add a little melted butter to the crust to help it hold i would say 1/4 a cup would do that job nicely.
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