Preheat your oven to 325°F (163°C) and line a 12-count muffin tin with paper liners.

In a mixing bowl, combine graham cracker crumbs, sugar, and melted unsalted butter. Press firmly into the bottom of each muffin liner and bake for 7-8 minutes until golden.

In a stand mixer, beat the cream cheese until smooth. Gradually add sugar, sour cream, and vanilla extract, mixing until smooth.

With the mixer on low speed, add the eggs one at a time to the mixture, mixing gently until incorporated.

Pour the cheesecake filling into each muffin liner, filling almost to the top and smooth the tops for presentation.

Drop warmed raspberry jam onto the cheesecake filling and swirl gently with a toothpick.

Bake for 17 minutes, ensuring the edges are set while the center remains slightly jiggly. Allow to cool gradually in the oven for 10-15 minutes.

Remove from the oven and let cool on the counter for a few minutes before transferring to the refrigerator for at least 4 hours.

Remove from muffin tin, peel away liners and top with whipped cream and assorted berries before serving.