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I have to admit I AM leaning more towards the mini version (lemon cheesecake with gingersnap crust) just because they're so darn cute! But, disappointed that using a full fat, whole milk greek yogurt (which has 4 grams fat per 5 oz. serving) wouldn't be "fatty" enough to make up the 4 extra...

I'm making a small batch (6-inch) cheesecake. The recipe calls for 12 ounces of cream cheese. I've only got 8 ounces, and cannot get to the store to get more. Should I: look for a recipe that calls for just 8 oz. (and make mini cheesecakes in a muffin tin) or use 4 ounces of greek yogurt to make...