I used a 7″ springform pan to make this cheesecake tall and pretty. If you use a larger pan, your layers and cake will be flatter/shorter.
Frozen fruit has a different water content and I’m not sure how it would work in this recipe. But if you do use frozen, thaw it first.
It should last about a week refrigerated and a month frozen. If frozen, set out at room temp for about 30 minutes.
Slicing in the refrigerated (not frozen) state is recommended.