Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
Using a medium bowl, combine all ingredients and mix until combined.
Using a tablespoon, scoop the crust into the cupcake liners.
Using a flat bottomed round cup, press the cup into the crust to make
a firm crust. Set aside.
Bring oven temp down to 325.
Using a standing mixer, beat together the cream cheese and sugar until
smooth and creamy.
Beat in the sour cream, vanilla, lemon zest and salt until combined.
Beat in the eggs, 1 at a time until combined.
Mix in the fresh raspberries.
Scoop about ¼ C of the cheesecake batter into the cupcake liners.
Bake in the oven for 17-21 minutes or until the edges start to turn a
light golden brown color and the center is set.
Allow to cool completely.
Top with fresh whipped cream, lemon zest and Raspberries.