Sheesh, you ask a lot of questions!

I'm sure you could do it in smaller pans. If they're half the size, try baking for half the time and then open the oven and jiggle the pans. It should be firm around the edges and still a bit jiggly in the center.

I've made this cheesecake and other cheesecakes with both Splenda and liquid SF syrup and haven't really noticed any difference. The one with the syrup might take a tad longer to bake, but I've never noticed any difference in the final product.

The SF syrup is great because it adds no carbs. Splenda has 24 carbs per cup.