I like the classic "New York" cheese cake (no ricotta -- I put the "New York" in quotes there because that's what I've always heard it called, even though the Italian cheesecake with ricotta is just as common there, as far as I can tell). As for toppings, I'll take it plain, or with just about any kind of berry, but not the syrupy stuff. The syrup is too sweet, and in my mind, cheesecake should be a little tangy. I'd say absolutely no to peanut butter, but I don't like peanut butter in any desserts.