thanks karen...now lets see...

i think i'll go with the mint---will it taste ok to add unsweetened coconut? should i add it to crust and/or cake? how much ?

sorry to be so obtuse...but when making the choc you say to melt choc and butter..do i just add the splenda and then cream to the choc mixture...or, do i mix them tog. then add to choc. mix.

also, can i use almond butter for the crust?

another question-- when a recipe calls for a cup of sugar--do you just substitute the same amount of splenda?

and finally, when i made your cheesecake the last time , i got a giant crack down the middle--- what happened?

oops--rereading found anothre question.. where do you buy unsweetened choc--is it in a bar form? and the whipping cream-- is that heavy cream??

thanks in advance--- i think you offer a wonderful service, especailly to we fledglings.