Uh oh. Speed cooling a cheesecake — is it possible?

Hey y’all,

It’s 6:10pm. My cheesecake will be out of the oven at 6:30pm. I need this thing ready by 8:30, ha, but I’m wondering if that’s a tall order or an impossible order.

What should I do?

Should I pop it in the freezer for those two hours, or leave it to cool at room temp for one and then fridge for the other, or what options do I have? Is it possible for it to set and cool?

Thanks, bakers