Preheat your oven to 325°F (163°C) to ensure a perfectly baked crust and filling.

Combine graham cracker crumbs and granulated sugar, then add melted salted butter. Mix until it resembles wet sand and press into the muffin tin cups.

Blend fresh raspberries with granulated sugar until smooth, strain through a fine mesh sieve to create a silky raspberry sauce.

In a large bowl, whisk together sugar and flour, then mix in cream cheese and lemon zest until smooth. Add eggs one at a time, then fold in vanilla and sour cream.

Pour the cheesecake filling into the crusts, fill three-quarters full, and swirl raspberry sauce on top.

Bake for 22-25 minutes until set with a slight jiggle. Cool in the pan for 10 minutes before transferring to a wire rack.

Refrigerate for at least 3 hours for the best texture before serving.