I made a chocolate version of this cheesecake for Xmas dinner. I used the suggested 4 oz. of unsweetened melted chocolate. Not knowing how much extra sweetener to add, I added it to the melted chocolate until it was no longer bitter. I ended up adding 2 teaspoons of splenda and 6 teaspoons of white granular sugar twin. The cake turned out delicious, not too sweet and not an overpowering chocolate flavour. I topped each slice with a dollop of chocolate whip cream (1 cup of whipping cream blended with 2 tablespoons of cocoa and 2 packets of sugar twin) and some shavings from a sugar free dark chocolate bar. Will definitely make this again.