Topping: passionfruit, strawberries, mixed fruits, sliced peaches, etc.
Lay parchment paper on a flat surface (like a plate) that can fit easily into the refrigerator. Place the molds onto the parchment paper. Begin with the crumb base. In a small bowl stir together the graham cracker crumbs, butter, 1 ½ tablespoons sugar and pinch of salt. Divide the crumb base between to 3 inch circular molds, and tap down to make sure they\'re even. In a separate metal bowl, whisk the cream until stiff peaks form. Add the cream cheese and remaining sugar and continue to whisk. Divide the cream cheese between the molds and smooth to evenly distribute. Cover with plastic wrap and refrigerate for 2 hours and up to 24 hours. When ready to serve heat up a knife under hot water. Run the knife around the edge of the mold and carefully remove the mold. Top with fruit and serve immediately.