I made this cheesecake to take to dinner last night. I served it with a teaspoon of sugar-free raspberry jam on each slice and a drizzle of sugar-free chocolate sauce on the plate beside the slice. Everyone loved it. I was a little hesitant, as I had never made a 'baked' cheesecake before, I had always made the kind you chill. I put a little bit in a small glass pan to cook along with it in case I goofed up and would know before I served it if it was awful. Wow, was it ever delicious, and not nearly as difficult as I had set myself up for it to be. I also made a small one adding cocoa powder and toasted almonds to the batter (this one definitely needs tweaking, but I love a chocolate cheesecake, so I just had to give it a try). Thanks Karen, I will definitely make this again.