I'm not a fan of almonds, so I used a macadamia nut crust. Y'all want to talk about sin? Well, it was this cheesecake on a macadamia crust. I also substituted the sugar with Splenda. For Thanksgiving, I topped the cake with lo-carb craisins rolled in Splenda. For Christmas, I add ground clove, allspice, cinnamon, nutmeg and just a hint of ginger for that classic holiday flavor. For Easter, I allow myself some leeway on the carbs. I either add some violet extract (HARD to find) or grind up some Croward's violet candy squares into powder and add that to the mix. Before serving, I top the cheesecake with candied violets. The smooth richness of the cream with the delicate and lovely notes of violet make that variation a very, very classy dessert. I get rave reviews for it, every single time I make it.