I forgot to mention last night that I didn't add any sugar to the pies.  My friend Luis is diabetic (and hypoglycemic) and you know how that goes.  He has to be very careful with what he eats and when he eats.  I used good old Splenda.  Now, I'm not at all a fan of artificial sweeteners.  They usually come with their own set of health risks, and they don't taste very good.  Splenda is by far the best tasting one I've come across. It tastes so much like sugar and there is no horrible aftertaste.

For this recipe, I used a regular, pre-made pie crust, which has 7g of sugar per serving (8 servings in all).  The glaze has 13g of sugar per serving (3tbsp = 1 serving).  I used a total of 3tbsp (so divide 13 by 8 = 1.625g of sugar per serving).  That is about it.  As you can see, each serving is very low in sugar.  However, when I went to nutritiondata.com to enter my recipe, the label that was produced was ridiculous.  It said that there was a total of 26g of sugar and 39g of carbohydrates in my regular strawberry cheesecake.  The label no sugar added strawberry cheesecake showed 79g of sugar and 99g of carbohydrates.  Did I miss something???  I'm very curious now to figure out what went wrong in the calculations.  I guess I'll have to question the other data on the labels as well.  I'll do some more work and research on the labels later.

Even still, I am confident that this will be a dessert Luis and other diabetics out there can enjoy without guilt or a quick ride to the hospital (as long as they don't eat the whole thing at once...which is very tempting).  Trust me when I say it tastes GOOD.  I can't wait to slice into it.  I'll try to sneak some food pr0n before we gobble it all up this evening.