I normally don’t top cheesecake with anything, but one time I did have a spare jar of raspberry sauce from Fran’s Chocolates and people seemed to like the combination. (I kept the sauce on the side so people could control whether & how much they got.)
Well, first I tell it a safeword…
Something yellow?
If you were just on the edge of your seat, I decided not to top it at all, I just served it with fresh blueberries on the side. The sour cream component of that particular cheesecake made a fine topping by itself. It was a big success.
You are morally obligated to share the recipe.
Just a week ago I was thinking about how I’d never had orange on top of a cheesecake, and trying to think of strategies to combine the two flavors. I’d be delighted to know what you did.
Fifty points!
Hey Qadgop, here’s a timely link for you! I hope this link goes thru:
raspberries with sugar/splenda sauteed in brandy
As a sidenote: The above is the very first example of a link I’ve been successful at since I joined the SDMB! Please take note of my mad computing skilz. I am now a force to be reckoned with on the internet. 
If you want to use the blueberries, crush 1/2 cup, add 1/2 cup sugar in a medium sauce pan.
Mix 2 TBS corn starch in about 1/2 cup of COLD water.
Add the cornstarch mixture to the crushed berry mixture over mediun heat, stirring constantly until it begins to boil and thicken. (It will become clear and shiny)
Remove from the heat and stir in another 1/2 cup or more of berries.
Allow it to cool, stirring a couple times to avoid a “skin.”
Top cheesecake just before serving.
You can use this same method to glace any type of fruit. (apples and pears have to be cooked longer, so, you’d put them all in the pan and cook until they’re a bit soft.)
Or you can buy fruit topping in a can. They have Cherry, Blackberry, Blueberry, Apple, Peach and Raspberry.