Using a clean syringe, pipe small circles with the sauce over the cheesecake.
Use a toothpick and run it through the center of each circle, to create a heart. Don't lift the toothpick until the end of the line.
Place the springform pan into a roasting pan. Carefully pour 2-3cm (1 inch) boiled water in the roasting pan, and place it in the oven.
Bake the cheesecake for 50-60 minutes, until the outside is set and golden, and the center is slightly wobbly (jiggles).
Remove from the oven and water bath, and let it cool completely (room temperature) in the springform pan. Cover and place in the fridge for at least 4 hours.
Remove from the springform (use a knife if needed to loosen it up), cut it into slices, and serve.