Preparation Steps

• Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners and set aside.
• Make the crust: Stir together graham cracker crumbs, 0.25 cup sugar, and melted butter until evenly moistened. Divide the mixture among liners (about 1 heaping tablespoon each) and press firmly to compact. Bake for 8 minutes, then cool 5 minutes.
• Cook the raspberry sauce: In a small saucepan over medium heat, combine 1.5 cups raspberries, 0.25 cup sugar, and 1 teaspoon lemon juice. Cook, stirring and lightly mashing, until juicy and bubbling, 3 to 4 minutes. Stir together cornstarch and water, then whisk into the berries and simmer 1 minute until glossy and thick. Transfer to a bowl to cool completely.
• Make the cheesecake batter: Beat softened cream cheese and 0.75 cup sugar on medium speed until smooth and creamy, 2 minutes. Beat in sour cream, heavy cream, vanilla, 1 teaspoon lemon juice, cocoa powder, and salt until combined. Add eggs one at a time, mixing on low just to incorporate. Tint with pink gel food coloring until a rosy pink hue forms.
• Fill and swirl: Divide batter evenly over crusts. Spoon small dollops (about 0.5 teaspoon each) of cooled raspberry sauce over each and swirl with a toothpick.
• Bake 18 to 20 minutes, until the edges are set and the centers still jiggle slightly. Cool in the pan for 30 minutes, then refrigerate until fully chilled, at least 2 hours.
• Garnish and serve: Top each cheesecake with a little extra raspberry sauce and the remaining fresh raspberries. Keep chilled until serving.