The next day (or day after), make some whipped cream. Pour the remainder of your whipping cream (or 1 C. exactly, whatever) into a bowl. Add your sugar, and if you can find it, add a packet of whipped cream stabiliser. I find that it works exactly as advertised and prevents runny whipped cream from happening. If you want matching-flavored whipped cream, add the 2 T. Guinness. Otherwise don't worry about it.

Beat it to whip it up.
  
 
 Step 20:

Run your knife around the outside edge again, and remove the outer portion of the springform pan. Slice yourself a delicious slice of cheesecake, and top it with whipped cream.

If you are fancy, you can evenly spread the whipped cream around the top of the cheesecake, then top with chocolate leaves or clovers.