I did it just this week. Still have 1/2 the cake left. I used my regular recipe but used crushed macadamias for the crust and Splenda for sweetening. It calls for 1/2 cup sugar in the cheesecake and 1/4 cup in the sour cream topping. I used 1/3 cup Splenda in the cake and 2 teaspoons in the topping because I find Splenda makes things taste too sweet. It turned out quite well and I just had a pice for dessert. One day I sliced some strawberries over it.
I found it didn't take quite as long to bake as usual so watch it closely. I hope yours turns out as well as mine.