Heat oven to 350°F. Line 12-cups of standard muffin tin with paper liners. Stir together crushed cookies with brown sugar until combined; mix with melted butter. Divide cookie mixture evenly among bottoms of cup liners, pressing to form crusts. Bake until cookie crust are golden brown and set, about 8-10 minutes. Let cool completely.
For the filling, using electric mixer, beat together cream cheese and sugar until smooth, light and fluffy. Beat in eggs, one at a time, until well blended. Beat in lemon juice and vanilla. Spoon cream cheese mixture evenly into muffin cups.
Reduce oven temperature 325°F; bake for 20 minutes or until just set. Let cool in pan on wire rack until room temperature. Refrigerate for at least 4 hours or overnight.
For the sauce, in blender or food processor, blend 1 cup raspberries, confectioners’ sugar, lemon juice and 2 tablespoons water until smooth. Press raspberry sauce through fine sieve; discard seeds. To serve, drizzle sauce over cheesecakes. Garnish with remaining ½ cup raspberries.
● Substitute blackberries, blueberries or sliced strawberries for raspberries.
● To avoid lumps in cheesecakes, soften cream cheese at room temperature, so it blends quickly and smoothly in batter.
● Cheesecakes can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 weeks.