ISO: Mini Cheesecakes Using a Shortcake Pan?

I just picked up a "shortcake pan"-basically, a cupcake-style baking pan designed to bake six individual shortcakes. It's really no different than a cupcake baking pan, except for the size and shape of the individual openings (classic shorcake form).

I was wondering if I could use it to create small, "mini" cheesecakes, instead of shortcakes. It seems I could make and line each opening with a graham cracker crust (same as I would were i baking a large cheesecake), and then fill each with a cheesecake batter and bake as usual. But then the resulting mini cheesecakes would end up "upside down"-once removed from the pan, each would have its crust "on top." That's great for having a place to add toppings...but the bottom of each mini cheesecake would not have any crust.

Any idea how I might add an additional crust layer on the "tops" (which become the "bottoms," once the mini cheesecakes are done) during the baking process, so as to end up with mini cheesecakes with crust on all sides?