Preheat oven to 325°F and line a 12 cup muffin pan with cupcake liners.

Mix graham cracker crumbs, melted butter, and sugar until combined.

Press about one tablespoon of crust mixture into each liner to form a base.

Bake crusts for 5 minutes and allow them to cool slightly.

In a saucepan, cook raspberries, sugar, and lemon juice until berries break down.

Stir in cornstarch slurry and cook until the sauce thickens, then cool.

Beat cream cheese and sugar in a bowl until smooth.

Add vanilla extract and mix briefly.

Add eggs one at a time and mix on low speed until just combined.

Stir in sour cream until the batter becomes creamy.

Spoon cheesecake batter evenly over each crust.

Drop small teaspoons of raspberry sauce over the batter.

Use a toothpick to gently swirl the raspberry sauce into the batter.

Bake for 16 to 18 minutes until centers are slightly set.

Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.