I am going to be having company over all week and decided to make this cheesecake again. I have been experimenting with the liquid splenda recently and was wondering if I could use some of the liquid splenda here to sweeten the cake (and save the splenda carbs), or if I need the granular one for bulk?

I suppose I would only need half a tsp to a tsp to sweeten the entire cake so it wouldnt be a ton of liquid.

Also I was thinking of a cinnamon coconut crust or something with those flavors. Should I add some real nuts too and mix them with the coconut, or would the coconut be enough?