I expect that you will need to change the baking temperature or (mostly) the cooking time.
The smaller muffin pans have a large surface area so the heat will penetrate quicker and cook your cheesecake quicker.
I suggest you experiment, check to see if there are cheesecake recipes that use muffin pans to have an idea about cooking time and temperature.
I also believe a stem pan is what we would call a 'tube pan' or 'bundt pan', as in Joe's answer. I have, however, found a few links to back me up.
Here is a comment on a Chowhound question suggesting a recipe using a stem pan. When asked what a stem pan is, the poster replied: "basically, a stem pan is what they now call a tube pan".
This recipe ...
Although I agree with the general vaguely toroidal shape of the individual compartments in Steve Chambers' answer, I don't believe those 'baked donut' pans existed in the 1950s, or at the very least didn't have sufficient distribution to assume that people would have them. (as is still true today).
I would recommend using a standard tube pan, a bundt pan, ...
Please, all pot stickers should first go into hot oil for 1-2 minutes to get the browning that will create your Sticky, Crispy bottom. As soon as you can sense the browning is right, you could peek at one, add enough Chicken Stock to steam covered for 4-5 minutes. Remove cover and let all remaining liquid evaporate, tilting pan to keep liquid in contact ...
This annoyed me. the difficulty of the search not the question! ;-)
Though I finally did find something here.
And in the spirit of avoiding link-only answers a screencap of the page in question in case it goes away:
I am by no means 100% on this as being the Stem Pan you are looking for but depending on the recipe it might be close.
BTW I found this linked ...