Preheat oven to 325 degrees. Line a muffin pan with paper liners.
Make the chocolate crusts by combining the crushed chocolate graham cracker crumbs, melted butter, and sugar in a small bowl.
Mix well with until well combined and the texture of wet sand.
Divide the crust evenly into the bottom of the lined muffin tin.
Press the crumbs down firmly with the bottom of a glass.
Place into the oven and bake for 5-6 minutes.
Remove from the oven and let it cool completely.
Make the raspberry sauce while the chocolate crusts are baking by combining the raspberries, sugar, and water together in a small saucepan over medium heat.
Cook, stirring often, for 3-4 minutes, or until the raspberries are broken down.
Taste and add more sugar if needed.
Pour through a fine sieve to remove the seeds. Set sauce aside to cool.
Make the cheesecake filling, beat the cream cheese in a stand mixer with the paddle attachment.
Add in the sour cream, sugar, eggs, and vanilla.
Mix until well combined, making sure to scrap the sides of the bowl.
Spoon the cheesecake mixture evenly into the cooled muffin tin.
Add three (1/4) teaspoon drops to the top of each cheesecake then gently swirl with a wooden skewer to get a marble design.
Place in the oven and bake for 20-22 minutes, or until the cheesecakes are set.
They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
Allow them to cool in the muffin tin completely.
Place in the refrigerator to chill along with the remaining raspberry sauce until ready to serve.
Serve with fresh raspberries and raspberry sauce on the side. Enjoy.