1. Preheat the oven to 160 degrees C.

For the Crust:

1. In a mixing bowl, combine the ingredients and mix well.
2. Line a muffin pan with paper liners.
3. Place some of the graham crackers into the paper lines and using the smooth bottom of a glass, press the crumbs down.
4. Bake for about 8 minutes in the oven and let it cool while you prepare the filling.

For the Filling:

1. Using an electric mixer, beat the cream cheese until smooth, for about 2 minutes.
2. Mix in sugar and continue beating for another 2 minutes.
3. Add the eggs, 1 at a time, and continue to beat slowly until combined.
4. 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.
5. Pour the filling into the crust-lined muffin pan.
6. Place a pan of hot water on the lower rack of the oven.
7. Bake cheesecake for about 22-30 minutes.
8. Once cool, chill in the refrigerator, at least 3 hours.
9. Remove the cheesecake from the muffin liners and top with a layer of raspberry sauce.

Raspberry Sauce:

1. 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.