For the Crust:

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined.
3. 3. Spoon about two tablespoons of this mixture into each cup of a muffin tin or ramekins, pressing down firmly to create an even layer.
4. 4. Bake for 5 minutes and then let cool.

For the Filling:

1. 1. In a mixing bowl, beat together softened cream cheese and granulated sugar until smooth.
2. 2. Add sour cream, lemon juice, lemon zest, and vanilla extract; mix until creamy and free of lumps.
3. 3. Gently fold in half of the fresh raspberries into the cheesecake mixture.

For Assembly:

1. 1. Spoon the cheesecake filling over each crust layer until nearly full.
2. 2. Tap gently on the counter to release any air bubbles.
3. 3. Bake for 15-20 minutes or until set around the edges but still slightly jiggly in the center.
4. 4. Allow cooling on the counter before transferring to the fridge for at least one hour.
5. 5. Once chilled, top each cup with remaining raspberries before serving.