I decided to go with a chocolate graham cracker crust and blackberry topping, and they were a hit. This recipe makes about 3 dozen mini cheesecakes, so it's perfect for a party!
1 sleeve (9) Chocolate Graham Crackers
1 stick unsalted butter
16 ounces Cream Cheese
4 ounces Goat Cheese
1 teaspoon vanilla
1/4 cup sugar (+1/8 cup more if you'd like them sweeter)
Seedless blackberry preserves
Put graham crackers in food processor and pulse until fine crumbs. Melt 1 stick of butter in the microwave, then pour into gram cracker crumbs and stir until coated.
Cream together cheesecake filling ingredients - cream cheese, goat cheese, vanilla, eggs, and sugar. I used 1/4 cup of sugar, but if you'd like them sweeter you could add an additional 1/8 cup of sugar (but you really don't need it).
Spray 2 mini muffin tins with cooking spray. Spoon 1/2 tablespoon of crust into each muffin hole. Using the bottom of your measuring spoon, lightly press the crumbs into the bottom of the hole.
Then spoon 1 Tablespoon of the cheesecake filling on top of the crust.
Bake at 350 for 13-15 minutes. The tops will puff and crack as they're cooking. Let cool 15 minutes, then transfer to the refrigerator until completely cooled.
Once cool, remove from pan and top with a small dollop of blackberry preserves and a blackberry! (I used a sharp knife and cut around the edge of each cheesecake to remove.)