@Pippinwhite -- You can also make a low-carb cheesecake. Since the sugar in cheesecake is strictly for sweetening and not texture or something like that, you can use artificial sweetener without sacrificing texture or taste. I've had a lot of luck in using just a touch of sugar and then Splenda in a cheesecake. I do a ground almond crust instead of graham cracker. You can even use cocoa to make a chocolate cheesecake. The possibilities are pretty much endless.
Hooray for cream cheese in particular and cheese in general! Life is a lot easier for a diabetic when they can eat tasty foods that don't feel like they are deprivation.