1. Prepare the Crust

• Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
• Spoon about 1 tablespoon of the crust mixture into each muffin cup and press it down firmly to create a solid base.
• Bake the crusts for 8 minutes or until slightly golden. Let them cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the vanilla extract and sour cream, mixing until the batter is smooth and well-combined.
• Spoon the cheesecake filling into each muffin cup, dividing it evenly among the cups. Fill them almost to the top, leaving a little room for the compote.
• Bake for 15-18 minutes, or until the centers are set but still slightly jiggly. The edges should be slightly golden.
• Allow the cheesecakes to cool completely in the tin, then transfer to the refrigerator to chill for at least 2 hours or overnight for the best texture.

3. Prepare the Raspberry Compote

• In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Stir occasionally until the raspberries begin to break down and the mixture becomes syrupy, about 5 minutes.
• If you prefer a thicker compote, mix 1 teaspoon of cornstarch with a little water and add it to the mixture. Stir until it thickens.
• Remove from heat and let the compote cool to room temperature.

4. Assemble the Mini Raspberry Cheesecakes

• Once the cheesecakes have chilled and are firm, spoon a small amount of the raspberry compote onto the center of each cheesecake. You can also gently swirl the compote into the filling for a marbled effect.
• Garnish with additional fresh raspberries or mint leaves for a beautiful, fresh touch.