I like an "old school" Lindy's cheesecake. 5 packs of cream cheese in a 9" cake, a lemon-hinted shortbread cookie type crust, and real Bing cherries (dark black/purple) done up for a topping. Just the right hints of lemon and orange oil or rind, and that will kick the butt off any contemporary cheesecake, I'm tellin' ya!
For savory cheesecakes, I used to make a smoked salmon savory cheesecake which went over well. No crust, made with cream cheese and ricotta, heavy cream, smoked salmon, fresh dill, eggs, chives, whatnot, and a sour cream topping. Not overbaked, and served with good crackers or toasted bread. The options are unlimited, just find yourself a good "base" recipe for the custard, and put together whatever combinations appeal to you.
Stilton cheesecake sounds much better though!