Step 1

Line mini muffin tin with 20 paper liners. Set aside.

Step 2

Preheat oven to 325º.

Step 3

Mix cookie crumbs and melted butter. Place 1 teaspoon into the bottom of each lined muffin cup. Tamp it down to cover bottom of cup and to compress the crumbs. Set aside.

Step 4

With an electric mixer, beat cream cheese and mascarpone in a medium bowl till smooth. Mix in sugar, then vanilla. Mix in the flour. Add egg and beat till just combined.

Step 5

Scoop out rounded tablespoons of batter and carefully place over crusts. Smooth tops with offset spatula. Bake for 18-20 minutes till puffed, but not browned. Remove from oven to cooling rack.

Step 6

When cool, remove cheesecakes from tin to decorate. Top each with a small dollop of raspberry sauce and one ripe raspberry. Alternatively you can make a white chocolate ganache by melting 2 ounces chopped white chocolate and 1 tablespoon heavy cream and use instead of the raspberry sauce.