Step 1

Preheat oven to 300 degrees F.

Step 2

Mix together the crumbs, butter and sugar.

Step 3

Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.

Step 4

Beat the cream cheese, lemon zest, sugar and vanilla extract until smooth.

Step 5

Beat in the egg until smooth.

Step 6

Finally blend in the whipping cream.

Step 7

Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.

Step 8

Remove from the oven and cool completely.

Step 9

Serve with the raspberry sauce.

Step 10

To your smallest saucepan add the raspberries sugar and 3 tbsp water.

Step 11

Bring to a slow simmer over low heat.

Step 12

You want to simmer this gently for about 10 minutes, using a rubber spatula to stir. A very gentle hand is needed here both with the simmering and the stirring so that the raspberries do not break down.

Step 13

Dissolve the corn starch in only enough water to get it to a liquid state.

Step 14

Pour into the simmering raspberries, stirring gently until the mixture is thickened, about another minute.

Step 15

Remove from the heat and allow the sauce to cool to room temperature.