Combine graham cracker crumbs, pecans and sugar in the bowl of food processor, and process until finely ground.
Add the butter, and process until combined.
Spoon about 2 tablespoons of the crumb mixture into small jars or muffin cups. Lightly press with the back of a spoon to press crust into jars. Place jars in refrigerator while making filling.
Place cream cheese and goat cheese in a medium mixing bowl, and beat with a hand mixer until smooth and creamy.
Add the sweetened condensed milk, a little a time, beating well between additions.
Add the vanilla, and beat until smooth.
Spoon about 1/4 cup of filling into each of the jars or muffin cups, and smooth tops. Place back in the refrigerator until firm and set, about 4 hours.
Meanwhile, thin Blackberry Jalapeno Jam with the water, and stir until smooth. When ready to serve, garnish the cheesecakes with the jam, fresh berries, and mint.