Preheatthe oven to 350°F.
Gently wash and dry 12 raspberries. Set aside.
Grease a muffin tin or line with paper liners.
Thoroughly wash the lemon, finely grate half of the zest. Halve the lemon and juice it, then measure out 3 tablespoons of juice.
In a mixing bowl, combine cream cheese, sour cream, eggs, ⅓ cup granulated sugar, vanilla extract, lemon juice, and lemon zest.
Whisk together flour and 1 tbsp cornstarch and sift over the wet ingredients. Using a hand mixer, beat everything until creamy.
Divide the cheesecake batter into the muffin cups and bake on the middle rack for 20 minutes.
Let the cheesecakes cool in the tin on a wire rack.
As the cheesecake cools, purée the frozen raspberries. In a small saucepan, add 1 tbsp of granulated sugar to the purée and bring to a boil.
Now, mix 1 tbsp cornstarch with 3 tbsp cold water and then stir into the purée. Let everything simmer for about 1 minute.
Spread the raspberry purée on the cheesecake muffins and garnish each muffin with a fresh raspberry.
Chill the cheesecake muffins for 20 minutes before serving.
