I have tried that and pecans, but it tastes way too much like derby pie, which gives me a gag reflex. Yeah, I got a story. Maybe some day.
What I do is get the muffin tins really hot, then drizzle a really thin layer of the cream cheese filling in the cups, swirl to coat then bake them at high temp to get them a bit darker and “crispy,” let them cool, fill with the thicker cream cheese filling and bake at low temp in a moist air oven for longer, about 45–60 min. Double texture, zero carbs!
I may have been perfecting this for decades ;)