"I saw this recipe from Paula and immediately knew that I could alter it somewhat so that a diabetic, that is also milk [lactose] intolerant could enjoy this cheesecake. I substituted IMO for the sour cream, Neufatchel cheese for the cream cheese and used Splenda in the same proportions as advised. The crust was supurb, the texture creamy and firm and the lemon topping with fresh zest really made it perfect. I'm going to try fresh blueberries when they come in season for the topping next time. My diabetic, lactose intolerant friend said that was the first cheesecake he's had in 20 years and tolerated it perfectly. I think the texture was inhanced by the IMO as it really firms when it's cold.