Preheat oven to 350°.
In a small bowl, mix together the butter and brown sugar substitute, and spread on the bottom and 2 inches up the sides of an 8- or 9-inch springform pan, preferably nonstick.
Sprinkle with shredded wheat.
Brown in oven, being careful not to burn.
Reduce oven temperature to 325° so it will be preheated for the cheesecake.
In a large bowl, cut the softened cream cheese into pieces and add half of the ricotta cheese.
With electric mixer, beat together until smooth.
Add the rest of the ricotta and continue beating until smooth and creamy.
Beat in the combination of sugar substitute and fructose (or 10 tablespoons fructose and no sugar substitute).
Beat in cornstarch until creamy.
Add egg substitute 1/4 cup at a time (or add eggs one at a time) and beat thoroughly into the mixture after each addition.
Scrape bowl while mixing.
Add vanilla and cream.
Beat until blended together smoothly.
Test for sweetness; if the mixture isn't sweet enough, add a little more sugar substitute or fructose and beat in thoroughly.
Pour cheesecake mixture into the prepared, cooled crust and place springform pan into a larger pan containing an inch of water.
Place the pan on the middle rack of the oven for 45 to 60 minutes or until knife inserted in center comes out clean.
When the cake is set, turn oven off, open the door, and cool cake in the oven for several hours.
When cool, leave the cake in the pan, cover tightly with plastic wrap or aluminum foil, and refrigerate overnight.
The next day, loosen edges with a plastic knife, release springform pan, and remove outer ring.
You may leave the cake on the base of the pan, but when you cut, be careful not to scratch.
Use a plastic cake cutter.
You can also invert the cake onto a large plate, then invert again onto another plate so it is right side up.