Louise

Hello, I would like to know what is the 'rule' for adapting cheesecake recipes to smaller pans? I am interested in making 15cm or 16cm or 18cm or 20cm baked cheesecakes. Most recipes I find are for 24cm pans, and would like to know how can I scale down a recipe to fit smaller different sized pans. How does it affect the recipe for the crust and filling? And furthermore, how does the 'rule' work for cakes as well? Thank you, Louise