What sugar substitute behaves the most like sugar when baked or cooked?

I'm not a chemist. I'm looking for a sugar substitute that I can use for a cheesecake that behaves as much like sugar when cooked or baked. I've tried stevia (a plant based sweetener)but the filling takes longer to set and the crust doesn't hold up when cut. I'm looking for something that binds to fats the same way real sugar does.


