Place the raspberries and sugar in a small pot, and cook over medium-low heat, stirring occasionally, for 5-10 minutes.
Puree in a blender or food processor, and cool (pureeing is optional).
Make the crust
In a food processor, crush the cookies until they are fine crumbs. Add the melted butter and pulse a few times until combined.
Grease or spray a mini cheesecake pan. Add about a tablespoon of the mixture into the each of the wells, and press down to compress.
Bake for 10-12 minutes, remove from the oven and cool.
Make the batter
In a stand mixer, add cream cheese, sugar, cornstarch and lemon zest and beat until smooth.
Add the eggs, one at a time, beating in between additions (scrape down sides if you need to).
Stir in the salt.
Assemble
Divide the mixture equally between the wells of the pan. (I have 2 pans – and this will make approximate 18 cheesecakes.
Using a measuring spoon, add about a half teaspoon of berry sauce to each cheesecake, and swirl into the batter using a toothpick, or a fork.
Bake, cool then chill
Bake for 20 minutes, or until set around the edges.
Cool, then refrigerate for 4 hours before unmolding from the pans.
Devour.
Notes
If you don't have a mini cheesecake pan, no worries. Use a mini muffin tin with paper liners.Change up the swirl and use blueberry, strawberry or blackberry puree.What to do with leftoversStore in an airtight container in the refrigerator for 3-4 days
Freezing instructions
Cool and chill the cheesecakes, then wrap individually in plastic wrap and put in a freezer bag. Thaw in the refrigerator until ready to eat.