To make miniature banana cheesecakes, halve the recipe and follow all of the same direction using 4-6 ramekins. Cooking them in a water bath will prevent the top from cracking during baking. Put filled ramekins into a glass baking dish and then add water filling up to halfway of the ramekins. Cook for the same amount of time as listed in the full cheesecake. The center should be set. Cool to room temperature and then chill for 3-4 hours before serving.