If it's a plain cheesecake, I sometimes like fresh berries or whipped cream, if not both. It adds to the texture and taste variety in my mouth. Syrup on a cheesecake doesn't do much for me.

I like lots of different flavors of cheesecake. Swapping raspberry liqueur for vanilla extract in a recipe that calls for same makes for a very nice, subtle flavor twist. I don't say no to chocolate most days. And then there's the insanity known as The Cheesecake Factory. I had a banana cream pie cheesecake there once in a major splurge. Insanely good.