Have to confess to a severe weakness for cheesecake as well. Weaned myself off eventually, but it took years!!!
If you can't live without it, make a low-carb one,it's pretty straightforward really:
Mix 100g ground almonds with 20g melted butter and press into the base of a loose bottomed 8 inch tin. Bake for 15 mins at 220C till it sets.
Beat 800g cream cheese with 4 eggs, 300mml double cream and the grated rind of 2 lemons and whichever sugar-free sweetener you prefer (Zsweet seems to be pretty good actually).
Pour onto the base and bake for 1 hour at 180C until set, with a wee wobble in the middle.
Leave in the oven to cool to prevent it 'cracking', then chill in the fridge.
Et voila, cheesecake without the consequences!
fergus