Prepare the Crust:

1. Mix the Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.
2. Fill the Muffin Liners: Line a 12-cup muffin tin with paper liners. Spoon the crust mixture into each liner, pressing firmly to create an even layer. Refrigerate while preparing the filling.

Prepare the Raspberry Swirl:

3. Cook the Raspberry Mixture: In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens (about 5 minutes). Strain to remove seeds, if desired, and let cool.

Prepare the Filling:

4. Mix the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.
5. Add the Egg and Vanilla: Mix in the egg and vanilla extract until just combined.
6. Incorporate the White Chocolate and Sour Cream: Gently fold in the melted white chocolate and sour cream until smooth.

Assemble and Bake:

7. Fill the Muffin Cups: Spoon the cheesecake filling over the prepared crusts, filling each cup about ¾ full.
8. Add the Raspberry Swirl: Drop small dollops of the raspberry mixture onto each cheesecake. Use a toothpick to create a swirl pattern.
9. Bake: Preheat the oven to 325°F (160°C). Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.

Cool and Chill:

10. Cool to Room Temperature: Let the cheesecakes cool in the pan for 30 minutes.
11. Chill: Refrigerate for at least 2 hours, or until fully set.

Serve and Garnish:

12. Remove Liners: Carefully remove the paper liners before serving.
13. Garnish: Top with fresh raspberries, white chocolate shavings, or mint leaves for an elegant finish.