I've seen a lot of strange recipes posted here masquerading as "cheese cake"....so I can't say if it would work without seeing your recipe.
As for what's a normal recipe?...Mine contains 5 packages of cream cheese.....and it makes about 6 dozen mini cakes.
Hope that helps.
And again....about freezing....can't say without knowing the recipe....there was one posted here a bit ago that contained something like 2 cups of milk.....don't believe that would freeze well.
Linda c

Linda - The recipe is from the Philadelphia brand cream cheese cheesecake cookbook (one of my favorite cookbooks!) - crust: nuts, sugar, butter - filling: 4 packages cream cheese, sugar, flour, eggs, sour cream, cold water, instant coffee, cinnamon. Think it would freeze? I won't have a problem making this the day of the party, but I haven't tried this recipe before so didn't want to risk it not turning out good at the last minute. Would like to make early to taste it - but, alas, I don't need a whole cheesecake! ~ Thanks ~ Suzie

Water??......How much? Wouldn't want it to be icy.
The recipe I use most often is 5 pkg cream cheese, 6 eggs, 1 3/4 cups sugar, 3 T flour and 1/4 cup sour cream....and either vanilla, grated lemon peel, almond....or...?
Makes a TON of mini cheese cakes....but you can halve the recipe.....and I like it with the top spread with melted chocolate.
I know the above recipe freezes well.......yours may be OK....but I don't know. Try it...but not for a party.
Lidna C

Linda, what a good idea putting chocolate on the top. Is there a trick to it (how cool does it need to be) and how thick of a layer?

When the cheese cakes are room temp....I melt some chocolate ( usually Ghirdelli chocolate chips) and spread on top....
Linda C