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Ok, here's my Sugar-free Cheesecake

2 8oz pkg softened cream cheese
1/2 c Splenda
1 tsp lemon juice (+ 1/4 tsp lime juice)
2 eggs
1 Tbs heavy cream

crust of choice
fruit topping of choice

Cream Splenda and cream cheese until smooth. Separately, beat eggs, cream, and lemon/lime juice until frothy. Fold into cheese mixture until blended. Pour over crust in 8-in baking dish. Bake 30 min @ 350 or until almost set in the middle.

Notes:

When cooking for the two of us, I just line my 8-inch cake pan with foil and bake it in that. The foil makes it easy to lift it out of the pan.
Use a double batch for a 9-10" springform pan. Ends up being a thin cheesecake (approx 1.25 inch thick)
Really good if you let it sit overnight in the fridge. Flavor bends nicely and the texture improves.
This recipe works well at sea level. May have to fiddle with it if your altitude is much different.
I never use the full measure of Splenda. I fill the cup to within 1/2 inch of the top and the cheesecake comes out great. The lemon juice does a lot of the work flavor-wise and reduces the amount of 'sweet' needed.
Crust and topping are entirely up to you. Tastes great with no crust. During the thick of our Atkins adventure I made a crust out of pecan 'flour' and butter (with a tsp of splenda). The pecan was a bit overpowering but tolerable. Now I use my sour wheat crust- and that's a whole 'nother recipe! I usually top it with fresh fruit that's been tossed in a Tbs of Splenda and a sprinkle of water. Makes a very light and yummy glaze.

Oh, forgot to add, if you're doing a double batch in a springform pan, reduce the heat to 300-325 and cook for about 45 min.

Oh man that sounds wonderful!! I think I'd like that pecan crust! I'll have to give it a try. Will it also with low-fat cream cheese?

But is sugar-free cheesecake really worth having?

The sugar substitutes (like the fat substitute stuff) really gives me gas...bad.