i provided a link for a cheesecake recipe that is atkins friendly. it does call for heavy whipping cream though. when i make this i top it with fresh berries(rung 4) and have even used crushed pecans(rung 3) for a crust on the bottom. it freezes well also. i have also put mine in mini muffin tins, and froze them, then once frozen i take them out of the tins and put them in containers and keep in the freezer. when i need a legal "sweet treat" i take out 1 or 2 and let it thaw a bit and eat with fresh berries.
when i make mine, i use a little less splenda than the recipe calls for, but i can't tell the difference in the taste from a regular cheesecake. last time i made it, i also used some of the mixture i had left over after making my cheesecakes and added some unsweetened cocoa and made kind of like a chocolate ice cream with it. it's been so hot here that ice cream sounded so good but i don't dare buy the bryers ice cream as i know i couldn't control my portions if i had it in the house.
http://www.atkinsdietbulletinboard.c...e-pudding.html (Dom's cheesecake pudding)