I am thinking about making cheesecake tartlets
(3inch tarts)

what kind of crust would be best,

and should i prebake it thanks

A pastry chef I used to work with did her cheesecake tartlets as a big sheetcake then cut the shapes after she had cooled and decorated them. One year for Easter she decorated each 2" piece with a little drawing of a hand holding a bunch of flowers- like the Picasso painting. Very cool. Did like 350 of them. She used a short crust on the bottom and did the blind-bake weighted with beans.