If using a mini cheesecake pan with removable bottom, lightly grease sides and bottom of each cavity. If using a cupcake pan, line the pan with cupcake liners. Set aside (see notes).
In a large bowl, combine all ingredients for the crust until evenly moist. Scoop a heaping tablespoon into each cavity/cupcake cup and press firmly down into the bottom of the pan (see notes). Chill while preparing the filling.
In another large bowl, beat 2 blocks of cream cheese, 1 tsp vanilla and 1 cup sugar until smooth and incorporated (about 2-3 minutes on medium speed).
In a separate bowl, whisk 1/2 cup mascarpone cheese and 1 cup heavy cream until they form stiff peaks (about 2-3 minutes on medium/high speed). Fold into your cream cheese mixture.
Transfer the filling into your prepared pan and chill 4-6 hours or until set (preferably overnight). Serve with your favourite toppings (optional).
This recipe yields 24 cheesecakes so you would need 2 standard size (12-cavity) pans.
I use prepared graham cracker crumbs which are very finely crushed.
I usually use a shot glass to pack in the crust. You can also use the back of a spoon.