Got this from the owner of one of our patients. I *personally* haven't had a chance to make it yet, but she made one for us and it was fabulous. It's a little lighter than "regular" cheesecake (Creole cream cheese is not as fatty as Philadephia style). I have not, however, heard anything about what it tastes like made with sugar substitutes. Nor am I good with metric conversions, if you're from a metric country.

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CREOLE CHEESECAKE (Louisiana style)

CRUST:
5 cups crushed graham crackers
2 sticks butter, melted
1 cup sugar
    --> blend and press into a 10-inch springform pan

FILLING:
2 pounds regular cream cheese, softened to room temperature
1 cup sugar
2 eggs, beaten
1 1/2 cups Creole cream cheese (or ricotta cheese, in a pinch)
    --> cream together regular cream cheese and sugar. Combine eggs and Creole cream cheese. Mix the two. Pour into pan and bake.

TOPPING:
1 cup sour cream
3 tablespoons sugar
    --> mix and spread over cheesecake when it first comes out of the oven