In the large bowl of an electric mixer or hand mixer, combine the cream cheese, 4 ounces of the goat cheese, cheddar, sour cream, garlic powder, onion powder, and bacon bits. Mix on high speed until well combined. Cover and chill for 20 minutes.

Place the chopped pistachios onto a flat plate. Set aside.

Remove the mixture from the refrigerator.  Use a tablespoon-sized cookie scoop to portion the cheese. Roll each portion into a ball, then roll the ball in the pistachios until it is completely covered.

Place the pistachio-coated ball onto a serving platter. Insert two blue tortilla chips on the side as wings. Break the corners off of another tortilla chip and add to the top of the cheeseball as ‘ears’.

Using a tiny smear of the reserved goat cheese, ‘glue’ two sliced black olives onto the cheese ball as eyes.

Use a toothpick to add a bit of the goat cheese to the center of the olives to make ‘pupils’.

Serve at room temperature.