Making Mini Raspberry Cheesecakes with Fresh Berry Topping is as simple as following these easy steps:

1. Preheat the Oven: Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners for easy removal.

2. Prepare the Crust: In a bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix well until the mixture resembles wet sand.

3. Form the Bases: Spoon the crust mixture evenly into the lined muffin tin, pressing it down firmly to form a base for each cheesecake.

4. Mix the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, blending until well incorporated.

5. Add Eggs and Cream: Mix in the eggs one at a time, ensuring each is fully combined before adding the next. Finally, gently fold in the sour cream and fresh raspberries.

6. Pour the Filling: Spoon the cheesecake filling over the crusts in the muffin tin, filling each liner about ¾ of the way full.

7. Bake: Bake in the preheated oven for 20-25 minutes or until the edges are set but the centers still slightly jiggle. Allow them to cool at room temperature before refrigerating for at least 2 hours or overnight.