We've made ours in a fry pan for using as the pie plate.  Mix the crust crumbs with some kind of melted shortening (any you suggested will work) in a bowl.  Spread crust mixture into the fry pan and press down with the edge of a soup bowl or bottom of a coffee cup or the bottom of a nalgene bottle.  Mix the cheesecake filling and pour in on top of the crust.  It will firm up unless it is really hot outside.
When it is a very warm day we have alternatively made the cheesecake in separate, individual bowls so we didn't have to try to serve it too runny.  The crumbs could go on the top or the bottom.  I wouldn't mix them into the filling unless you do it just before serving...they will get very mushy, like cereal that has stood too long in the milk.