1.if cream cheese is not available then one can substitute it with cottage cheese.
2. let the cheese cake in the refrigerate cool overnight or atleast for 5 hours.
3. when ready to serve the cheesecake, pull it out of the fridge for atleast half an hour before at room temperature, and when cutting the cheesecake, run the hot water over the knife to cut the cheese cake easily and clean it after every slice other slices come out tidy looking.
4.cut very thin slice as this is quite a filling cake.

one can use any kind of fruit, depending on availability.