Any one of these three topping options pairs perfectly with the rich chocolate cheesecake. Use them to top individual slices of a large cheesecake, or divide among individual cheesecakes.
FOR THE PISTACHIO WHIPPED CREAM, BEAT:
FOR THE CHOCOLATE & BALSAMIC GLAZE, SIMMER:
FOR THE TURTLE SAUCE, HEAT:
For the pistachio whipped cream, beat heavy cream with powdered sugar and almond extract in a bowl with a hand mixer to soft peaks. Top cheesecake with whipped cream and pistachios.
For the chocolate & balsamic glaze, simmer vinegar in a saucepan over medium-high heat until reduced to 1⁄2 cup. Remove pan from heat; stir in chocolate chips until melted. Spread glaze over cheesecake and top with strawberry halves.
For the turtle sauce, heat caramel sauce in the microwave, then drizzle over cheesecake. Top with chopped milk chocolate and pecans.