Nonstick cooking spray, for spraying the molds
3/4 cup fine graham cracker crumbs
1/4 cup sugar
4 tablespoons (1/2 stick) salted butter, melted
Two 8-ounce packages cream cheese, softened
1/2 cup sour cream
2 large eggs, at room temperature
3/4 cup sugar
2 teaspoons freshly grated lime zest
1/4 cup Key lime juice (from about 13 small Key limes or 2 large regular limes)
1 heaping tablespoon cornstarch
1 teaspoon vanilla extract
3/4 cup thawed frozen raspberries
2 tablespoons sugar
1/2 teaspoon freshly grated lime zest
For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet.
To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside.
For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving.
For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.
You can get key lime juice from your local grocery; it's great in a pinch if you don't have time to squeeze the limes. If you don't have cornstarch, substitute 2 tablespoons all-purpose flour for the 1 tablespoon cornstarch. If using fresh raspberries for the sauce, add 2 tablespoons water for smoother blending. They lack the moisture of frozen raspberries.
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