I am trying to help my son raise money to go to a conference with the youth of our church and I have orders but having a problem.... 
OK I am making muffin size cheese cakes but they keep sinking in the center!
What am I doing wrong??? I have made large ones befor no prob.
I am baking at 315 aprox. any Ideas!!!!!!!!!!!!!!!!
Here is a recipe for a never fail mini cheesecake. I have used this more times than I can count:
12 vanilla wafers
2-8oz. packages cream cheese, softened
1/2 c. sugar
1t. vanilla
2 eggs
Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medim speed until blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325 degrees. Remove from pan when cool. Top with fruit (pie filling is what I use).
I personally guarantee these. I have never had any complaints about these.
Can these be covered in fondant?? and if so how do you keep it fresh since fondant isnt supposed to be put in the refrigerator.. i found a website on cheesecakes that were decorated wonderfully with fondant and they are shipped all over the US.. but i couldnt understand how they kept the cheesecake fresh if the fondant cant be frozen or refrigerated..
also, cheesecakes need to "set", so if the middle is jiggly, try to put them out for while, cool to room temp, then they need to be refridgerated for a couple of hrs - then see....they might be a.o.k.
Tirby,
I'm not of any help - I've never made a cheesecake that I like enough to serve to anyone but family.
BUT here's a thought about the ones you have - if you know they are fully cooked and taste good (you'll have to sacrifice and taste a cheesecake! The horror! 
), can't you salvage them with a topping of some sort? It seems like a fruit topping, the sour cream thing that people put on them, even chocolate could camouflage the depression and you wouldn't be out those cheesecakes.
Christy
CranberryClo,
We did manage to save some and yes the tasting part was TORTURE!! 
But sacrafice we MUST!!
We went to the Diamond shop in town with some of the others that were less than purfect bit still tolerable and gave it to them for samples. Thats where the big order came from!
So it will all be fine. (pray)
I'm not even sure that I'd know a huckleberry if I met one - isn't that only in the Western US? I probably had one when travelling, but if it's a seedy berry like a blackberry it's not my thing.
But I do hear you on the smell part - I made pumpkin butter yesterday and while I despise pumpkin did my house ever smell divine!!!
I'm sorry you had to force yourself to taste them, but glad you got a big order out of 'em!
They have NO seeds I would like to suggest using the old Maida Heatter recipes for cheesecake - they are unparralled (in my humble opinion).
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