To avoid the NutraSweet in Sugar-Free Jello, I use unsweetened Kool-Aid as flavoring in my cheesecake -

1 pkg unsweetened Kool-Aid (I used Lemon/Lime - any flavor could be used)
1 packet plain gelatin (Knox)
1/4 cup water
3/4 cup liquid - I juiced a lime and added water to measure 3/4 cup
1/2 cup pourable Splenda
16 oz cream cheese (room temperature)

sprinkle gelatin over 1/4 cup water. let soften for 5 minutes. boil the remaining 3/4 cup liquid. pour into gelatin and stir until completely melted. add Kool-aid powder. Stir well.
Put cheese into mixer and start beating. add the gelatin and Splenda. Beat until very creamy.

I put about 1-2 tbs of this mixture into muffin papers (the foil kind) and then chilled. You could use any nut crust in a springform pan also but that changes the carb count.

I got 16 to 20 of these from a batch.
Carb count is about 2-2.5 per muffin paper. Total for batch - ~46.

These disappeared quite quickly at our Christmas party (most of the people that ate them were not LCers but they really liked them). I decorated them with a fresh raspberry. Looked pretty and Christmassy...

--casuzen