Hi everyone! I made Karen's cheesecake and I'm sure it will taste good. I used mostly almonds for the crust, with about 1/4 cup pecans. I also used 8 TBS of Splenda and 2 TBS of brown sugar twin (didn't have the white). Everthing else was per the recipe. But, help! How do I prevent the cracks next time?



Thanks for sharing this with us Karen!