Combine the cream cheese and goat cheese in a food processor. Cover and process until smooth and creamy. Set aside.
Line a 5-inch wide (at top) bowl with plastic wrap, pressing the plastic wrap firmly to the sides and bottom of the bowl and leaving several inches of plastic wrap hanging over the edges of the bowl (you may need several pieces of plastic wrap to do this). Spray plastic wrap with cooking spray.
Cover the top of the cheese with the overhanging plastic wrap and add additional plastic wrap, if needed, to cover tightly. Refrigerate cheese torta for 6-8 hours, before serving.
When ready to serve, unwrap plastic from the top of the bowl. Turn bowl upside down onto a serving platter or plate and remove plastic wrap. Press toasted pine nuts onto the sides of the torta (to cover the layers) and top with fresh basil leaves. Serve with baguette slices or crackers.