I like the cheesecake to be quite solid rather than melty.

By leaving it in the fridge for about 1hr extra, it obtains a very nice durability making sure it doesn't entirely crumble when you sink your spoon into it.

This is also ideal for when you would like to sauce it up with chocolate or other flavored creams/jellys. I recommend some cold raspberry jelly just slightly coating the top of the cake itself.