I've been using nonstick pans exclusively all my life. Most recently, after doing a lot of research, I decided to buy a stainless steel sauté pan (IKEA).  Do I need to handle it differently during cooking? Do I have to be careful when washing? What are some things I will have to watch out for since I'm used to nonstick pans?  EDIT: I decided to split this question about cast iron and stainless steel pans into two questions. The question about cast iron skillets can be found here. 
While I've never experienced this cheesecake personally and the photo doesn't show anything at all "Jamaican" about it, I'd hazard a guess that the recipe involves rum.  The traditional go-to cake in Jamaica is a black fruit cake.  It involves soaking dried fruit in rum for an extended period of time and making liberal use of molasses for color.  If I were making it myself, I'd soak some dried fruit such as dates in rum for a few days.  Then I'd add rum to the cheesecake recipe and I'd chop the dates fine to put on top along with the shaved chocolate. 