Melt the butter for 30 seconds in the microwave. Finely crush the crackers in a blender and add them to a bowl with the melted butter. Take a plate and the mini cheesecake molds, press the cracker bases firmly into the molds and refrigerate. Meanwhile, prepare the cream cheese by combining the Philadelphia and salmon in a blender, add the chopped pistachios to a bowl and mix well. Remove the bases from the refrigerator and divide the cream cheese among the molds, smoothing it out. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Remove the mini cheesecakes and place them on a serving plate. Finish by decorating with chopped pistachios, salmon, and cherry tomatoes. Your mini cheesecakes will be perfect! (Recipe created in collaboration with Laura “ladfoodie”)