Hi there, I make this recipe quite often, but switch out Brazil nuts for walnuts as they are just easier to get. I started out using brown sugar twin years ago, but the sugar twin would go bad before I could use it up. Now I use molasses extract and liquid Splenda which is wonderful, but you have to use more liquid Splenda than you'd think. I've been making chocolate chip cookies with gold monk fruit erythyritol, and it has excellent structure and taste, so I am about to try that lol. I just came on here to see if anyone had adjusted for Mimi cheese cake pans lol. Hope something in there might help