Preheat oven to 325°.

In a small pan, combine all ingredients for berry sauce over medium heat, whisking constantly until mixture becomes a liquid. Remove from heat.

Crush graham crackers by placing them in a large plastic zip-top bag and running a rolling pin over them. In a bowl, mix crushed graham crackers with melted butter. Place 1½ tablespoons graham cracker mixture into 10 silicone cupcake cups and press with your fingers to compress. Set aside.

In a bowl, mix cream cheese on high for 4 minutes using a hand or stand mixer. Add sugar, sour cream, salt and berry sauce. Mix until all combined.

In a separate bowl, whisk eggs. Gently mix them into cream cheese mixture with a spoon until combined. Fold in chopped raspberries.

Add 3 tablespoons cheesecake mixture to each cupcake cup, or enough to fill.

In deep baking pan (9 inches by 13 inches), place cheesecakes and add water just until it is more than halfway up cheesecake cups, making sure water doesn’t go inside the cups.

Place in preheated oven and bake for 30 minutes, until cheesecake tops are firm and have darkened slightly.

Remove from water. Cool cheesecakes at room temperature for 1 hour, and then in refrigerator for 2 hours. Remove from cupcake cups.

To serve, whisk blackberry jam with water and drizzle over cheesecakes. Garnish cheesecakes with whipped cream and berries.

Editor’s Note: The cheesecakes can also be made in a 9-inch glass pie pan. Increase baking time to 35 minutes, or until set. Run a knife around the edge after chilling the cheesecake to remove.

Recipe by Karen Reyes of Oxnard, inspired by Rosanna Pansino’s Lumpy Space Princess Cheesecake from the YouTube baking show “Nerdy Nummies.”