Karen,

Just wanted to let you know, I made a pumpkin version of this cheesecake for our office halloween potluck yesterday. It was a HUGE hit, and the first goodie to be all gone! Adding the pumpkin smooths out the consistency of the cake a bit, so it is not as thick, but still nice and rich. I used nearly a whole 15 oz can of pumpkin - I kept tasting the mix until it tasted right I thought it could have used a bit more pumpkin and probably just a tad more pumpkin pie spice when all was said and done, but the people in my office RAVED about it and couldn't believe it was sugar free!

Thanks again for such an incredible recipe! I plan on making it for Thanksgiving so that I can wow my family with both my loss and my cooking skills! LOL