How do i make mini cheesecakes?

What is the best way to make mini cheese cakes in large quantities? I think there is a such thing as a shell you can fill up on a cookie sheet, how long would they bake compared to the hour and a half of the regular? im doing a party. People with experience please help. Where to buy? Change in ingredients if needed with minis? Any knowledgable info please!|||try this site http://www.recipezaar.com/25833or try wikihow.com|||Here's the recipe I always use for making mini cheesecakes. I have made it often and use this recipe for bake sales. The cheesecakes go very quickly at bake sales.





I have also converted it to low-fat for when my hubby had his 5-way bypass.





For my Cheesecake Tarts, I put them into a muffin tin that is lined with a 2" foil cup. I place a Keebler Vanilla Wafer cookie down into the foil (it fits perfectly for the crust), pour the cheesecake filling on top and bake it. Once it's cooled, you can freeze them to haul out later when you have company. When I'm ready to serve them, I top them with a spoonful of filling from a can of Cherry Pie Filling. Works great.





Here's the recipe:





CHEESECAKE TARTS





2" foil cups (21)


2 (8 oz) pkgs cream cheese - softened


2 eggs


3/4 c sugar


1 T lemon juice


1 tsp vanilla


21 cookies from a box of Keeblers Vanilla Wafers


1 (20 oz) can Cherry Pie Filling





Mix all except the wafers and pie filling and beat 5 minutes. Arrange foil cups in a muffin tin. Put 1 vanilla wafer in each and fill 3/4ths full. Bake in preheated 375潞 oven for 15 minutes. Cool. You can freeze them at this point for later use. Otherwise, put the cherry pie filling on top just before serving.





For a low-fat/low-cholesterol version, I use 4 egg whites instead of yolks and the fat-free cream cheese. It works very well with those substitutions too.





The Keebler cookie makes a very good crust for a cheesecake.|||Check the food network site. I remember Paula Deen doing little mini cheesecakes. She used a small cookie (about the size of a vanilla wafer) as the base of each cheesecake.|||I would put them in those little paper cupcake holders. You can get them at any grocery store. Put the graham cracker crust only on the bottom of them. They will hold and your guests can peel the paper off.





You do not need to change the recipe for mini's either.|||http://www.recipezaar.com/25833





look at restruant supply stores for large cupcake tins to use|||they have mini muffin tins to make them in. Are use regular size muffin tin. I would use vanilla wafers for the bottom crust an use a reg cheese cake recipe. Then adjust the cooking time for the smaller cakes. Watch them while they are cooking. There is all kinds of different cheese cake recipes on the internet. There is a whole world of info about any kind of food you can think of, You only have to look.