I want to make this cheesecake tonight for my birthday (well its the 12th but celebrating on the 11th)
And I had a couple of questions.

First, my vanilla extract has sugar in it. I could not find sugar free extract, is it still safe, should I use french vanilla davinci syrup instead?

Also, would it be possible to alter the flavoring of the cake (not planning to this time but for future use perhaps) by using the syrups and cutting back on the splenda?

Also since I cannot get white or brown sugar twin here I will use 1c of splenda for the filling but was wondering if I should only use 2tsp of splenda for the crust or how to modify that?


Thanks,

MJ