In a large mixing bowl, beat the cream cheese until smooth and fluffy.
add the liquid sweetener and beat.
Add 1/2 cup of the cool whip and beat. (will make it thinner and smoother)
Pour 1 cup of the peach sauce into a sieve to drain.. (add the juice into the remainder of the sauce)
Add 1/2 cup of the strained peach sauce and mix with mixer.
Add another 1/2 cup of the strained peach sauce and fold in, using a silicone spatula.
Fold in the remainder of the cool whip and fold in gently.
Pour into the springform pan and smooth out, using a clean silicone spatula.
Refrigerate at least 2 hours before cutting and serving.