Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Cover the base of the 3" metal rings with foil.
Coat the rings with non-stick spray.
Press Graham Cracker Crust evenly and firmly into the prepared rings.
Parbake in a preheated 350°F oven for 2 minutes.
Remove from the oven. Cool slightly.
Using a red handled #24 vollrath disher, scoop 2 oz, by weight, of Cheesecake Filling into each ring.
Smooth each surface.
Bake in a preheated 300°F oven, no fan, until just cooked through. The middle should still be slightly jiggly, about 10-15 minutes.
Remove from the oven. Cool completely.
Using a torch along the outside of the ring, carefully remove the cheesecake from the ring.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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