This recipe was given to me by a friend. I don't know where she got it. It's wonderful. I like the fact that you don't have to make a crustless cheesecake for it to be low carb. I put the splenda down as 3/4 to 1 cup because I tend to use a little less splenda because I don't like an overly sweet cheesecake. It's good either way. Bon Appetite!!