Mini New York cheesecake version?

I have a mini pan I use to make bite size cheesecakes, but I've never attempted to use it in any sort of water bath. In my experience, there are no such things as "leak proof" springform pans- or any pan with a removable bottom for that matter. So when I make one in a water bath, I always form fit a layer of aluminum foil on the outside to form a more impenetrable layer. But doing that with the mini-pan has never really worked out, to be honest with you- so I don't do the water bath thing. I set it on a second sheet pan to help buffer some heat, and it seems to work well enough. I recommend baking at 325F, for about half an hour- cool them in the oven until you can touch the pan easy, and then chill overnight. Let us know how it goes, and what you decide to do.