Spenda doesn't cause problems because it's not a sugar alcohol, but true sugar alcohols like maltitol and sorbitol are culprits for causing the hershey squirts when taken in large quantities by someone not conditioned to their use.

The amount probably used in this cheesecake is likely high, so be prepared.

I don't know why low carb recipes don't just use Splenda exclusively, given it's sweeter taste and natural origins - and easier integration with traditional recipes, but perhaps it's cost prohibitive.

I had this cheesecake, and it's definately light and fluffly compared to the pound-dense traditional offerings...but then again, since the whole visit to that restaurant is a splurge, why not share an entree and share a slice of the regular cheesecake to enjoy what you want and minimize the hip damage?