question: What is a good beer pairing for Raspberry coffee cheesecake?
answer: A great choice for Raspberry coffee cheesecake is AB:16 (Coffee-Infused Belgian Quad.). Here's the recipe:
  On the nose, clove and nutmeg, cafe au lait, subtle dark fruit notes, and hints of candied lemon peel. On the palate, smooth & fruity espresso, milk chocolate, and warm brandy-soaked currants are in the middle of a high-class dance-off against the spicy and peppery Belgian character. The overall impression evokes malt loaf or ginger cake.
  ABV: 10.6% | IBU: 55
  Malts:
  - Extra Pale (7.75 kilograms)
  - Wheat (0.5 kilograms)
  - Munich (0.5 kilograms)
  - Crystal 150 (0.38 kilograms)
  - Chocolate (0.13 kilograms)
  Hops:
  - Waimea (15grams @ start)
  - Saaz (12.5grams @ middle)
  - Fuggles (12.5grams @ middle)
  Yeast: Wyeast 3787 - Trappist High Gravity™
  Method: Mash: 65°celsius for 75min
  Tip: For the traditional cellering, age this beer in vessel or bottle for 2 - 3 months at cellar temperature.