Get prepped

• Preheat the oven to 325°F

Make the raspberry sauce

• Place 4 ounces fresh or frozen raspberries and 2 tablespoons white 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 48 mini vanilla wafer cookies until they are fine crumbs. Add the3 tablespoons 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 1 lb softened cream cheese, 3/4 cup white sugar, 1 tablespoon cornstarch and 2 teaspoon lemon zest and beat until smooth.
• Add 3 large eggs, one at a time, beating in between additions (scrape down sides if you need to).
• Stir in the pinch of 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.