1-First, preheat your oven to 325 degrees Fahrenheit and line a 12-cup muffin tin with paper liners. This recipe creates delicious mini cheesecakes with a graham cracker crust, so start by mixing the crumbs, sugar, and melted butter in a bowl until evenly moistened. Press about 1 slightly heaping tablespoon of the mixture into each cup and bake for 5 minutes, then let it cool while you prepare the rest.

2-Next, for the raspberry swirl, puree the fresh raspberries and granulated sugar in a food processor for 30 seconds to 1 minute, then strain through a fine mesh strainer to remove seeds. Now, make the cheesecake filling by whisking together the granulated sugar and all-purpose flour in a mixing bowl. Add the softened cream cheese and lemon zest, blending until smooth with an electric mixer, then mix in the eggs one at a time followed by the vanilla extract and sour cream until combined.

3-Divide the filling evenly among the muffin cups over the cooled crust, filling almost to the top. Dollop about five small circles of raspberry sauce (about 3/4 teaspoon each) over each and use a toothpick to swirl it into a marbled design. Bake for 22 to 25 minutes until puffed and nearly set, then cool completely and chill in the refrigerator for at least 3 hours.