Prepare the base:

1. Put the crackers in a food processor/blender and blend finely.
2. Add the melted butter and mix.
3. Place the rings on a baking tray lined with parchment paper (using acetate/rhodoid is recommended for easy, clean unmolding), then add about a heaped tablespoon of crumbs into each ring.
4. Press the crumbs down firmly with the base of a glass.
5. Chill while you prepare the cream.

Prepare the creamy cheese filling:

1. Prepare the smoked salmon by chopping it finely (set aside a few slices for decoration, if desired).
2. Rinse the dill and remove the leaves.
3. In a large bowl, add the cheeses, smoked salmon, dill, pink peppercorns, lemon juice, and olive oil. Whisk well to combine.
4. Season with salt and pepper.
5. Fill the rings with the cheese mixture and smooth the surface, using a piping bag.
6. Cover each ring with cling film and chill for 6 hours, or ideally overnight.
7. After chilling, unmold the rings. If you used acetate/rhodoid, unmolding will be very easy.
8. Decorate the cheesecakes with smoked salmon slices and fresh dill.
9. Serve well chilled.