1 graham cracker crust
1 (8 oz.) pkg. cream cheese, softened
1 env. whipped topping mix, fixed according to directions
8 pkg. sugar substitute, suitable for baking
1 (8 oz.) can cherries
2 tbsp. cornstarch
10 pkg. sugar substitute, suitable for baking

Fix whipped topping according to the package directions and add the 8 packages of sugar substitute. Whip the cream cheese until smooth and creamy; fold in the prepared whipped topping. Spoon the mixture into the pie crust and chill.

In a pan combine the cherries, cornstarch and 10 packages of sugar substitute. Cook over medium heat until thickened. Remove from heat and cool. Put the cherry mixture over the chilled cheesecake.