Mini Raspberry Cheesecakes

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until crumbs are evenly moistened. Press about 2 tablespoons of the mixture into the bottom of each muffin cup, using the bottom of a glass to compact the crust.
2. Make the cheesecake filling
   In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Add 3/4 cup sugar and beat until well combined. Add eggs one at a time, beating after each addition. Mix in lemon juice and vanilla extract until just combined. Be careful not to overmix.
3. Bake the cheesecakes
   Spoon the filling evenly over the crusts, filling each cup almost to the top. Bake for 18-20 minutes, until the centers are almost set (they should still jiggle slightly). Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 10 minutes. Remove from the oven and cool completely at room temperature.
4. Prepare raspberry sauce
   Set aside 24 whole raspberries for garnish. In a small saucepan, combine the remaining raspberries and 1/3 cup sugar. Heat over medium heat until berries release their juice. In a small bowl, mix cornstarch and water to create a slurry. Add to the raspberry mixture and simmer for 2-3 minutes until the sauce thickens. Remove from heat and strain through a fine-mesh sieve to remove seeds if desired. Cool completely.
5. Chill and serve
   Refrigerate the cheesecakes for at least 4 hours or overnight. Before serving, spoon raspberry sauce over each mini cheesecake and garnish with 2 fresh raspberries. For best flavor, let the cheesecakes sit at room temperature for 15 minutes before serving.