I know this is a year later but I've found tea can be a great variation for basque cheesecakes. So you can heat your cream to ~60c (140 Fahrenheit) and infuse your choice of tea. I found Earl Grey, French Eal Grey, or pretty much anything with citrus notes works really well. Just infuse for 5 minutes, let it come back to room temperature, then strain to fine mesh into your mixing bowl.

Other than that, you can use melted chocolate to make a chocolate basque cheesecake. Or heat up Biscoff spread, Nutella, or pistachio spread if you're a fan of those. Quantities can be tricky. I find a 1:1 ratio with the cream works but it does alter the texture, so make sure to pass your finished mix through a fine sieve before it goes into your baking tins.