I have never been forgiven by a superhero or by a Luxembourgian before, so this is doubly awesome.
(psst, “Luxembourger”)
(you are forgiven again)
The concern (IMHO) with such commercial options is that they absolutely are likely to taste better, or at least, more like a “traditional” along with a better consistency/texture, but you’re a lot less likely to have the full details of exactly what went into the final product. A lot of low sugar / sugar free foods add tons more stuff to compensate, each of which can have their own issues. And of course, our earlier discussion on what sugar alternate they’re using, which might have it’s own issues.
Baking it yourself can be a pain (dear FSM, do I hate spring form pans or water baths!), but puts you in full control.
As an aside, since the sweetener isn’t structural in any way to the cheesecake, how well it would work out to do a cheesecake entirely sans-sweetener, but serve with a (or a variety of) sweet topping (thinned marmalades, chocolate ganache, honey, etc.) on the side, which one could add to taste. Including a few varieties that had alternate sweeteners.
Just food for thought (you may now boo me, I deserve it) for future efforts.