You could use a cookie crumb or graham cracker crust for the tartlets but I chose to make a buttery rich tartlet shell such as this.
I used this recipe for the French Silk filling.
The mini cheesecakes were baked in small glasses from Ikea. I made this cheesecake recipe and then piped the batter into the glasses. I put about 1 1/2 inches of water in a large roasting pan and then placed the cheesecake batter-filled glasses in the pan and baked the mini
cheesecakes for about 12 minutes. In half the batter I added mini chocolate chips. A raspberry tops it off.