Preheat Oven & Prepare Pan:
Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.

Make the Chocolate Crust:
In a bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.

Press the Crust into Muffin Tin:
Divide the crust mixture evenly into the bottom of the lined muffin tin. Press down firmly using the bottom of a glass.

Bake the Crusts:
Bake for 5-6 minutes. Remove from the oven and let cool completely.

Make the Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, and water over medium heat. Cook for 3-4 minutes, stirring frequently, until raspberries break down. Taste and add more sugar if needed.

Strain the Sauce:
Pour the raspberry mixture through a fine sieve to remove the seeds. Set the sauce aside to cool.

Make the Cheesecake Filling:
Beat cream cheese in a mixer until smooth. Add sour cream, sugar, eggs, and vanilla extract. Mix until well combined.

Assemble the Cheesecakes:
Spoon cheesecake mixture evenly into the cooled muffin tin.

Add Raspberry Swirl:
Drop ¼ teaspoon of raspberry sauce on top of each cheesecake and gently swirl with a wooden skewer to create a marble design.

Bake:
Bake for 20-22 minutes, or until set with a slight jiggle in the center. Don’t overcook to prevent cracks.

Cool and Chill:
Let the cheesecakes cool completely in the pan. Refrigerate along with the remaining raspberry sauce until ready to serve.

Serve:
Serve with fresh raspberries and extra raspberry sauce