Preparation:

Step 1: Prepare the crust

1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with cupcake liners.
2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
3. Spoon about 1 tablespoon of the mixture into each cupcake liner. Press it down firmly with the back of a spoon or a flat-bottomed object to create an even crust layer.

Step 2: Make the cheesecake filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy.
2. Add the egg and mix until fully incorporated.
3. Stir in the vanilla extract and sour cream, blending until the mixture is smooth and free of lumps.

Step 3: Assemble the cupcakes

1. Divide the cheesecake filling evenly among the prepared cupcake liners, pouring it over the graham cracker crust. Fill each liner about 3/4 full.
2. Place 2–3 fresh raspberries on top of each cupcake, pressing them slightly into the filling.

Step 4: Bake the cupcakes

1. Bake in the preheated oven for 20–25 minutes, or until the centers are set but still slightly jiggly when shaken.
2. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Step 5: Chill the cupcakes

1. Once the cupcakes are completely cooled, refrigerate them for at least 1 hour, or until firm. Chilling enhances the flavor and ensures the cheesecake has the perfect texture.