Based on this recipe. This turned out beautifully – the micro dried cranberries partially rehydrated and give a bit of tangy chew to the cheesecake.
3 (8 ounce) packages cream cheese
6 packets cyclamate sweetener
1/4 cup generic Splenda
1 cup sour cream
1 teaspoon lemon extract
1 cup micro dried cranberries
Preheat Oven To 325 Degrees F.
With an electric mixer, blend cream cheese until creamy for one minute.
Add sweeteners, eggs, extract and sour cream and blend until incorporated.
Beat in the micro dried cranberries.
Butter a 9′ Round cake pan.
Add the batter to the cake pan.
Bake in oven for 30 minutes or until somewhat firm in the center.