Hello Karen, I've used a number of your recipes since finding this site and have found most quick, easy and (of course) delicious. My question concerns the ingredients for the New York Style Cheese Cake with Brazil But Crust: why do you ask for Splenda AND Sugar Twin for the sugar substitute? Would it be OK if I were to double the quantity of Splenda (not keen on the aftertaste with Sugar Twin)? Thanks, this looks like just the kind of "snack" to treat myself with.