Don't know which one you had, but here are a couple of low-carb cheesecake recipes:
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Rich Vanilla Cheesecake
32 Ounces Cream Cheese -- Room Temperature
1 Cup Splenda
5 Large Eggs -- Room Temperature
1 Tablespoon Pure Vanilla Extract
1/4 Cup Heavy Cream
Preheat oven to 350.
Beat cream cheese and splenda (or other sweetener to 
equal 1 cup sugar).  Beat eggs into cream cheese one 
at a time, scraping bowl after each addition.  Stir in 
vanilla extract and cream until thoroughly mixed.
 
Pour into 9 inch spring form pan and place into 
preheated oven for 15 min.  Lower oven temp to 200 and 
bake for 1 & 1/2 hours.  Cracks will form on top of 
the cake.  Place on wire cooling rack, and immediately 
run knife around edge of cake to insure that the cake 
is released from the sides of the pan.  If you have 
buttered the pan, the outside edges of the cake will 
be browned slightly and have the appearance of a crust.
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KEY LIME CHEESECAKE MOUSSE 
1 cup boiling water 
1 small box (3 oz.) lime sugar-free Jell-o 
½ pint heavy cream (1C) 
8-oz. package cream cheese (softened) 
3 Tbsp. key lime juice 
1 Cup Splenda 
Mix boiling water with lime Jell-o. Set in refrigerator to partially set up. In a chilled bowl, whip heavy cream. Set aside. In a large bowl, beat cream cheese, key lime juice, and 1 Cup Splenda until smooth. Using hand held blender with wire whisk, very lightly mix in partially set lime Jell-o. Fold in whipped cream. Pour into 6 individual serving dishes. 
Chill 2-3 hours. 
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These are by far the BEST cheesecakes I've ever tasted: 
Beachgirl's Cheesecake Recipes