Fill a regular muffin tin with paper cupcake liners and then about one and a half tablespoons of the graham cracker crumb and butter mixture. Bake for seven minutes at 325°F.
Once the raspberry puree comes to a simmer, reduce the heat to low and continue to stir, breaking up the raspberries with a wooden spoon for about ten minutes until thickened.
Once the raspberry puree has thickened, pour it into a medium bowl over a fine mesh strainer to separate the seeds. Use the back of a spoon to gently press the raspberry sauce through the strainer.
Next, add the eggs to the batter and continue mixing until just combined. Important Tip: Mix the cheesecake batter as little as possible to prevent air bubbles from forming.