The Joy of Cheesecake has this amazing Passover cheesecake, which, frankly is too good for just one time a year. Shavuos is coming up next month, aka the blintz and cheesecake holiday, so there's a good time to try this out. You could definitely do this with Splenda if you are splendarific, which I am not.
It's got some good protein going on!
Try it with the matzoh meal crust (which is a restaurant standard these days for cheesecakes). Graham cracker will work too, but it's higher in sugar:
Matzoh Meal crust: 1 c Matzoh Meal, 4 T Butter, Melted, 3 T Sugar
Preheat oven to 350. Blend ingredients well in a bowl. Press mixture onto the bottom and partly up the sides of a greased 8" springform pan. Smooth crumbs to an even thickness. Bake for 10 minutes. Cool before filling.
The Filling: 1 c cottage cheese (or ricotta if you don't want to sieve and drain), 1/2 lb cream cheese, 2/3 c sugar, 3 large eggs, separated, 1 t grated lemon rind, 1 T potato starch, 1 c sour cream
Oven should be cooled to 325 degrees.
Press the cottage cheese through a sieve. Drain. Beat together the cottage cheese, cream cheese, sugar and egg yolks. Stir in the lemon rind, potato starch and sour cream until just mixed. Beat the egg whites (in a separate bowl) until the form stiff peaks, then fold the whites into the cheese mixture.
Pour the mixture into the prepared crust and bake for 1 hour or until set. Allow to cool in the oven, with the door propped open, for 1 hour. Chill.