Preheat oven to 350°. Place baking cups in 2 (12-cup) miniature muffin pans; coat baking cups with cooking spray.
Stir together breadcrumbs and next 3 ingredients. Firmly press about 1 tsp. mixture in bottom of each baking cup.
Beat cream cheese and goat cheese at medium speed with an electric mixer until light and fluffy; add egg and next 2 ingredients, beating just until blended. Spoon into baking cups, filling three-fourths full.
Bake at 350° for 10 minutes or until set. Cool completely in pans on a wire rack (about 20 minutes). Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes. Spoon 1 tsp. melted red pepper jelly over remaining 12 cheesecakes. Cover and chill 2 to 12 hours before serving.
They were easy to make but I have several comments. I had only goat cheese with garlic and herbs so I used it. I thought that it would be fine but the combination of both Italian bread crumbs and goat cheese w/garlic and herbs was not to my liking. The taste of Italian crumbs overwhelms any taste of the ground pecans. Waste of nuts. Next time, I will use plain bread crumbs and plain goat cheese. Also, if you are making your own Pepper Jelly, give it some extra color. I bought the green and red pepper jelly and their respective colors, green and red, was not as attractive as the recipe picture showed. One more thing. I took them to a cocktail party and in the less than two hours they were on the table, the (previously heated in preparation) pepper jelly began to separate and become somewhat watery and somewhat unappetizing. Was it because the recipe called for heating the pepper jelly to drop on top of the cakes or what? Maybe, next time, I will just put it on right out of the jar.