In a mixing bowl, combine the ingredients and mix well.
Line a muffin pan with paper liners.
Place some of the graham crackers into the paper lines and using the smooth bottom of a glass, press the crumbs down.
Bake for about 8 minutes in the oven and let it cool while you prepare the filling.
For the Filling:
Using an electric mixer, beat the cream cheese until smooth, for about 2 minutes.
Mix in sugar and continue beating for another 2 minutes.
Add the eggs, 1 at a time, and continue to beat slowly until combined.
Add sour cream, whipping cream, lemon zest, vanilla and continue beating at a low speed. The batter should be well-mixed but not over-beaten.
Pour the filling into the crust-lined muffin pan.
Place a pan of hot water on the lower rack of the oven.
Bake cheesecake for about 22-30 minutes.
Once cool, chill in the refrigerator, at least 3 hours.
Remove the cheesecake from the muffin liners and top with a layer of raspberry sauce.
Raspberry Sauce:
In a small saucepan add all the ingredients and simmer over medium heat for 7-10 minutes until the berries begin to break down slightly. Leave to cool before spreading on cheesecake.
Recipe by Maya Kitchenette at https://mayakitchenette.com/cheesecake-with-raspberry-sauce/