Carol,
Thank you for this great cheesecake recipe.

I've also tried variations.
My first chocolate version was a bit of a disaster, I don't have the syrups and I didn't add enough splenda. It was very sour.
Still I persevered and made a strawberry version with fresh crushed strawberries and plenty of splenda. It was HEAVEN. I also eat fresh strawberries to accompany it.
Also did the same with fresh raspberries, again wonderful.
So I tried the chocolate again...got it spot on.

Someone asked about freezing it...I cut it into portions then freeze it the day after I've made it...freezes really well. I have to freeze it otherwise I'm in danger of eating the whole cake within 2 days !!

Ali