Recipe: Converting a Cheesecake Recipe - Mostly it is by observation

DIANE:
Good afternoon to you. As you are aware of in your previous cheesecake baking experience that the cheesecake is "DONE BAKING" when the center just wiggles gently.
Well that is true Dianne, let me just say also a good guide as well is the top will begin to show an amber color & it WILL BEGIN TO SHRINK FROM IT'S SIDES. Not all away around, just beginning to shrink is a very good indication.
Next if you do not mind a little hole in the center of one of your cheesecakes insert a therm in to it 1/2 way it is done at 165/170 degrees. DO NOT use the tooth pick test... in a cheesecake, even when the cake done it will come out wet.
As far as temp. goes it is best to bake a normal sized cheesecake at 300 degrees max... in this case you can lower just slightly like 290... time wise a 9 inch cake will take 1 hour & 25, minutes... soooo, you can count on the same amount of time.
Diane, I would begin looking after 1 hour to be prudent. I hope this helps & good luck in your baking. Enjoy the rest of the day young lady.

~CHEF DUNASK.