You could always make a bullseye:
That way you get both chocolate and vanilla and it looks cool. Use all vanilla instead of almond extract if you prefer.
Or you could try a white chocolate cheesecake:
Cheesecake with chocolate glaze:
Caramel goes well with chocolate and fruit:
I recommend you do a low-temperature cheesecake 275-300 rather than a water bath if you're nervous about baking one.
No-bake cheesecakes are also really nice, but different in texture and require gelatin.