A pastry chef friend of mine does a Italian Ricotta Cheesecake - probably more similar to what you are talking about. It includes Amaretto, sultanas and has some texture, yet it is creamy and still has a lightness to it. I think it is hydrog fat free - your wife would surely approve!
The problem with creamcheese based cheescakes (besides the life-sucking, artery-clogging fat content) is that they can be very heavy, stoggy and dry so you end up needing a gallon (3.78 litre) of sauce, a ton (907.18 kg) of whip cream, etc just to get them down!