On Wed, 28 May 2008 20:07:29 -0500, Janet Wilder
> wrote:

>I've been making a "bottom layer" of ground nuts mixed with a little
>melted butter and a dash of Splenda to keep the carb count down. I
>haven't yet gotten the hang of baking a cheese cake with a naked bottom.
>I'd appreciate any suggestions.

I have a feeling this particular cheesecake is actually presented
upside down, although I haven't fully investigated the idea by careful
inspection of an uncut cake turned "over". Next time, try Wayne's
idea of "dusting", with a heavier dusting on the bottom. When cooled,
invert and remove the springform.

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