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.

I've done it both ways, but it's quicker & easier to just mix it all together. It tastes the same either way.

I ordered quite a few items last year online from Packit-Gourmet.  One of the ones we really liked was their California Strawberry Cheesecake.  From my notes it was one serving in the package, but I divided it into two and made it in our cups and then topped it with some Trader Joe's Freeze-dried strawberries that I had rehydrated.  It was really good!  Had a real cheesecake flavor and set up nicely.  It was the kind that you sprinkled the topping over the top; as I remember the topping had sort of a gingerbread flavor.

We are definitely going to get it again, probably two packets.     Although my journal says the divided serving was enough for dessert after a meal.

Jello no-bakes for us, as well. We mix the crust in the pan with squeeze parkay. Works great. After you put the filling in, if you put a lid on your pan and find shallow water (that won't swamp your cheesecake  ) and put a rock on the lid and let it sit in the water - that gets it set up well   But either way, make sure it's in the shade  

Well I took the Jello no-bake and made it with Parkay just as MuleLars described. I had a round Tupperware container that I was using to store some spices in that I put the pan in when I set it in the water to cool. Didn't have to worry about water getting in, or about keeping it shaded since we only saw the sun for a couple of hours the whole week. The cheesecake was a huge hit. It will definitely be on the menu on all future trips.

Pat