casadei - I don't know if I'm much help to you, but I'm a purist when it comes to cheesecake - At the risk of sounding like an old crank, I don't want any flavors, fruit toppings, etc., just the plain old fashioned kind made with cream cheese and sour cream.
I don't know the words to describe it, the tangier(?) the better. This style of cheesecake must have a name(original flavor, NY style?). I suspect there's a lot of us out there that feel the same way.
I agree with you. I don't want my cheesecake mucked up with ANYTHING (and certainly not pumpkin). Most people do though so a cheesecake business is a smart idea in my opinion. I LOVE PLAIN cheesecake and if it were possible I would shoot it up daily. I have to stay far away from cheesecake or go to cheesecake rehab.
If I owned a cheesecake business I would want to make the BEST ever product.
I have no objection to a separate topping though like canned cherries or fresh or frozen blackberries/raspberries with NO SUGAR. For potlucks I sometimes buy the large Trader Joe's cheesecake and buy frozen raspberries or blackberries (not mixed, no strawberries or razzleberrie mixes) and pile it high on top of the cheesecake and let it defrost by itself. It looks kinda expensive and gets eaten up quick.
My sister used to make this traditional cheesecake with cherry topping and it was to die for, but I lean toward a NY style cheesecake when I indulge at a restaurant.
I think if I owned a cheesecake business I would make both styles of cheesecake and carry a plain coffee or pero product (half and half cream) to go with it. Graham cracker crusts are the law right? But for business, America is so mad for chocolate that I suppose there has to be a chocolate version. I am not a chocolate fan myself but it's better than pumpkin.
As the two English ladies said regarding what Americans do with pumpkin: "Americans have a lot to answer for."
BTW, Flying Pig owner:
I wish you much success with all your styles of cheesecake!!