Karen, I made your cheesecake with the US Sugar Twin. I did not know that there was a difference between the Canadian and the US. What I found, at least for my taste, is the it was a little bitter, maybe because of the saccharin. I made it a second time with only Splenda and it was ok, of course, never like sugar or the slices I buy at The Cheesecake Factory. How do you suggest I mix the sugar substitutes to obtain a more acceptable taste?

Thank you very much for your help.