A classic mini cheesecake recipe with a childhood favorite raspberry jelly topping and crunchy crust.
Preheat oven to 300 degrees F.
Grease a 12 hole cheesecake pan. *Note you can also use muffin cups for this recipe, which will have a bit of a different shape, but will taste delicious.
For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.
For Filling: In the bowl of your electric mixer beat the cream cheese on low speed until creamy and smooth.Add the sugar and salt and beat until combined.Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated.Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for 18 -22 minutes of until firm but the centers of the cheesecakes still wobble a little.
Remove from oven and place on a wire rack to cool.
To prepare final raspberry layer, take the raspberry jelly crystals and combine with the boiling water. Stir until completely dissolved and sit aside to cool for 15 minutes.
Gently pour the raspberry jelly liquid over the cheesecake layer.
Cover with plastic wrap and refrigerate until set.