Place parchment paper round into bottom of 10 inch spring form pan. Combine crust ingredients, press into spring form pan.
Cook cheesecakes on Steam function for 25 minutes, and 20 minutes of natural pressure release (then release any remaining pressure, if any remains). Remove cheesecakes from inner pot (I used my mini silicone mitts for this).
Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base.
Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours). After this, if you want to transfer the cheesecakes to another plate, the parchment paper will help you move it easier.
For this recipe, I used Kirkland brand Irish Cream Liqueur. You can also try Bailey's or O'Mara's brands.
The coffee in the ganache is optional, but will bring out more flavor. You can use cold coffee concentrate, chilled espresso, Kahlua, or chilled strongly brewed coffee.
Interested in other cheesecake recipes or tips? Check out my KFO Cheesecake Tips and Recipe List page.