You make one of these:
For my first cheesecake I used the recipe for a Vanilla Cheesecake from Williams-Sonoma Dessert. We went back and forth about whether to make vanilla or chocolate, but the price for the chocolate we needed was a bit much, so vanilla won.
I made a raspberry sauce for serving by pureeing together some fresh raspberries, Chambord, sugar, and a bit of lemon juice. I added some whole raspberries to the puree before serving. I tried to pour the puree through a sieve to remove the seeds, but apparently the sieve I have was too fine, and none of the puree would go through at all. So the raspberry sauce is a bit seedy, but it was good enough for just Kevin and myself to eat.
As you can see in the picture, I over-baked the crust a bit before adding the filling, so it had a bit of a toasty flavor. The top also cracked, but I didn’t really try any tricks to prevent that (most people on the internet think baking the cheesecake in a water bath can help prevent cracking, but since it was just for us I didn’t really care what it came out looking like). Toasty crust, cheesecake cracks, and seedy sauce aside, this was really delicious!