Chop the pistachios in a food processor until fine crumbs, add the cracker crumbs and melted butter. Put a scant tablespoon of mixture per muffin cup and press flat.
In a stand mixer with a paddle attachment beat the cheeses together until smooth, if your soft cheese has a rind leave it on and just mix a little longer. Add the reaming ingredients and beat till smooth and fully combined.
Put 1 ½ to 2 tablespoons of mixture into each muffin cup on top of the pistachio crust, I used an ice cream dishes to help divide the cheese mixture. Lightly drop the tray twice to help flatten the mound of cheese and then use the back of a spoon to spread it more evenly in the cup. Drop the tray a few more times to smooth out the tops.
Bake at 350F for 20-25 minutes until the edges have a kiss of color, they will be tall and puffy and will shrink as they cool.
Cool completely and chill for at least one hour before attempting to remove from the cups.
Put all of the toppings into a small pan, simmer on medium heat till about half of the water has evaporated and the apricots have plumped up. It’s okay to cook it longer, add a bit of water to loosen the final product to the consistency you want before you serve.
Run a butter knife around the edges of the cheese cake to help release it and pull out of the cup. If you are leaving some crust behind dip the tray into a hot water bath for a minute to melt the butter and release the cheesecakes. Since the cheese cakes shrink a little as they cool they leave a little well in the center, fill that with your apricot topping and serve with crackers.