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.
This is my go to recipe. I cannot help you with the chocolate part though-I like my cheesecake plain. I do not even like fruit on it I always 1/2 the topping part.
Makes: 16 servings Prep 25 mins
Bake 350°F 1 hr
Stand 15 mins
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup unsalted butter, melted
3 8 ounce packages cream cheese, at room temperature
1 1/4 cups sugar
2 teaspoons vanilla
2 teaspoons fresh lemon juice
1 16 ounce container dairy sour cream
1/4 cup sugar
1 teaspoon vanilla
Directions 1. Preheat oven to 350 degrees F. Prepare crust:2. Combine crumbs, sugar and butter in bowl. Scrape into 9-inch springform pan; press evenly over bottom and 1 inch up sides. Prepare Cheesecake:3. Beat cream cheese and sugar at medium speed in large bowl until blended. Beat in eggs, vanilla and lemon juice until blended. Pour into prepared pan. 4. Bake in 350 degree oven for 50 minutes or until puffed and golden. Transfer to a wire rack and let stand for 15 minutes. Increase oven temperature to 450 degrees F. Prepare Topping:5. Stir together sour cream, sugar and vanilla in small bowl until blended. Spoon over top of cheesecake, spreading evenly. 6. Bake 10 minutes or just until the topping is set. Transfer cheesecake to rack to cool completely. Refrigerate overnight. Remove side of pan. Garnish with mandarin oranges, if you wish. Makes 16 servings.