I have a recipe that I love for a full sized cheesecake (NY style) in a springform pan. What I want to do is make mini ones in mini springform pans that I bought. I've tried to alter the time and the temperature in different variations but each thing I've tried results in either burnt mini cheesecake logs or in collapsed mini cheesecake piles.
I don't have a window on my oven and I know you can't open the door on the oven to check on them. So what do I need to do to make this recipe work on these mini sized cheesecakes? Any advice would be terrific. Thanks.