Hi Karen

This cake sounds divine, but I have a couple of questions before I rush of to the shop to get the ingredients:

What Cream Cheese do you use ? The tangy variety like Philadelphia or the creamy stuff like Mascarpone ?

We don't have "brown Sugar Twin" or "Splenda" here. All the granular sugars here are made from aspartame, so I can't use them for baking. I do have liquid sweetener from germany here though. Will that work ?

Where do I get "Pure Vanilla Extract" from ? In the supermarket they have "Vanilla Flavour", but that is made with sugar alcohols and doesn't taste very strong. Can I substitute with Vanilla ? If that is ok, how many Vanilla "sticks" do I use ?

Thanks
Sabine