Combine the cream cheese, goat cheese, and grated cheddar in a food processor. Puree and pulse, scraping down the sides as needed, until the cheese mixture becomes smooth. This process takes about 5 minutes.

Transfer the cheese mixture to a piece of plastic wrap. Wrap the plastic tightly around the cheese ball. Use your hands to form the cheese into a ball. Place the covered cheeseball int he fridge.

Clean the food processor out. Add the crackers and cashews. Pulse until finely chopped.

Add the butter to a medium skillet, Heat over medium heat, until the butter starts to brown. About 2 minutes. Add the sage. Flip the sage leaves after about 1-2 minutes, once it starts to get dark and crisp. Cook another minute. Transfer the sage to a paper towel or plate using tongs. Once cooled, finely chop the sage.

Turn the heat to low, add the cashew and cracker crumb mixture to the skillet. Use a spatula to evenly coat the crumbs in the butter. Cook until deeply browned and toasted. Season with salt and pepper.

Turn the heat off and add in the chopped sage. Mix to combine.

Transfer the cracker mixture to a large plate. Remove cheeseball from fridge. Unwrap the plastic and gently roll and press the ball into the crumbs until evenly coated. Wrap in new plastic wrap and chill for at least an hour, but for best results overnight.