Hi Vadim, this particular cheesecake is likely to be a bit more tricky when it comes to reducing sugar. Because of the high baking temperature, it may come out quite dry, and the baking time will also be different. Since this recipe is already a bit difficult to land precisely when it comes to baking time, I think you might be playing with fire. We wouldn't suggest reducing the sugar by more than 1/4-1/2 cup, and expect the baking time to be less. Another option would be to substitute our Baking Sugar Alternative for some or all of the sugar in this recipe. It works quite well in cheesecake recipes, although you will still have to reduce the baking time, since the BSA tends to bake and brown more quickly than regular sugar. 

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