Make mason jar cheesecakes
using six mason jars instead of a spring-form pan and omitting the crust. Add 1/2 cup batter to each jar and cover with foil. Arrange three jars on the trivet in the pot and stack the remaining three jars on top of them. Lock the lid into place, turn the valve to “sealing,” select Manual or Pressure Cook, and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, let the pressure release naturally for 15 minutes, then turn the valve to “venting” to quick release the remaining pressure. Let the jars cool on a rack and then refrigerate for at least 2 hours.
Make chocolate cheesecake by substituting chocolate wafer cookie crumbs for the graham cracker crumbs and adding 8 ounces melted chocolate chips to the batter. After the cheesecake has chilled, heat one (16-ounce) tub of chocolate frosting in the microwave for 5 seconds. Stir and pour over the top of the cheesecake.
Make salted caramel cheesecake by substituting crushed butter crackers for the graham cracker crumbs. Add 1 tablespoon caramel syrup to the batter, and top with dulce de leche and coarse sea salt.