Thank you EVERYONE for all the answers on cheesecakes, luster dusts, and especially to Shirley for the umpteen gazillion chocolate wrap answers.
Just finished it tonight:
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&pos=-87584
White chocolate raspberry cheesecake wrapped in white chocolate. Painted with gold luster dust. BC decorations, fondant packages (not shown very well). All except the fondant was new to me, so THANK YOU!!!!!!!!!! 
FYI Walmart has real white chocolate chips, I think it's their brand. I added cocoa butter shavings to the melted chocolate to smooth it out a bit.
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Thank you, everyone! The main posts I used to learn this stuff were:
Cheesecake
http://www.cakecentral.com/cake-decorating-ftopict-44267.html
Chocolate Wraps
http://www.cakecentral.com/cake-decorating-ftopict-52099.html
Tempering Chocolate
http://www.cakecentral.com/cake-decorating-ftopict-52233.html
There were a LOT more, and everyone has been so wonderful in answering my questions. I used the recipe at http://allrecipes.com/recipe/white-chocolate-raspberry-cheesecake/detail.aspx for the cheesecake because it used frozen raspberries. Made the cheesecake Friday night, cooled Saturday, decorated Saturday night. Cut the cheesecake into the design with a sharp knife. It had been baked with parchment wrapped around the pan insert (between the insert and the ring) so I could move the cheesecake easily after baked. Cut and moved, made a template on parchment. Tempered the white chocolate, spread on the template which was on a mat. Let it cool till it would just peel off the parchment, then laid over the cheesecake and formed around it. Squished the edges a bit to seal. Let cool completely, then removed parchment. Then it was like decorating a regular cake! Dry brushed the dust, added decorations.
It took about 2 hours to make and bake the cheesecake, but it also gave me time to do a tiramisu while baking. The wrapping and decorating took about an hour even with kids interrupting. It would have taken probably 6 hours and lots of batches of chocolate thrown if not for the advice! It's wrapped and refrigerated due to the cheesecake, and no ill effects seen yet!
Just to let everyone know, it went over great! I was a little worried about keping the chocolate refrigerated, but no problems.
I hadn't worked with real chocolate before, and OMG is there a difference! It had a great snap when broken, and the taste was wonderful compared to the candy melts. Now, what colors can I use to color chocolate? Will Americolor work?
I color melted white chocolate by mixing petal dusts with a bit of vegetable oil, stir till smooth and then add a tiny bit at a time to the chocolate till I get the color I am looking for. There is no water or alcohol involved to make the chocolate seize and I don't get any darker spots of color here and there in the chocolate either.
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