Sinking Cheesecake Cupcakes

If this is a traditional cheese cake, then the problem is that it becomes rounded in the first place. The first thing I would look at would be the mixing technique. Make sure that the ingredients are at room temperature and then mix at low speed just enough to blend everything. Too much mixing will aerate the batter and you will get inflation on baking and deflation on cooling. You might also check your oven with a thermometer to be sure that it is really at 300F. A water bath might also be beneficial.

I think the depression could be an asset however, For plain cheesecake, I would spoon in some fruit filling like cheery, blueberry, pineapple, or strawberry and a sprig of mint. For pumpkin, you could put in a spoonful of caramel ice-cream topping and decorate with some white chocolate curls and a candied pecan half.