Cheesecakes come in two basic types: baked and no-bake. They can be further broken down into categories that define the style of cheesecake being made, such as New York cheesecake or the fruity, Australian no-bake cheesecakes.
Cheesecakes are made in some form or fashion in nearly every corner of the world, and the type varies depending on where you happen to go. New York cheesecake, which is arguably the most well-known type in the United States, is characterized by the use of either sour cream or heavy cream. In France, however, the cakes are lighter, use gelatin as a binding ingredient, and are much thinner than what Americans are used to in terms of cheesecakes.
In addition to these style and ingredient variations, there are also recipes that change the flavor or topping or even the crust of the cheesecake drastically. Some use a graham cracker crust, whereas others use a sponge cake base. Some rely on fruit topping or fruit inside the cake itself for additional flavor, while others appeal to chocoholics, as demonstrated by an abundance of popular, chocolate and peanut butter cheesecake recipes. Most flavors work well with both baked and no-bake cheesecakes, though there are some limitations.