I like to top it with some chocolate ganache and then garnish with fresh raspberries. You could make a heart shape with the raspberries, or put them just around the outside like I did.
To make the chocolate ganache, simply add your chocolate and heavy whipping cream to a bowl and microwave. Do this just like how you melted your chocolate, in 15-20 second increments and mix in between, to prevent overheating. Mix well!
Spread the chocolate ganache over the cheesecake. Top with raspberries. This can be eaten at room temperature, but I find it much more delicious to eat cold. Put it in the refrigerator for about an hour or overnight. Enjoy!