Raspberry cheesecake cupcakes

Preheat your oven to 325°F (165°C) and line a cupcake pan with liners.
Mix the graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of each cupcake liner to form the crust.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined.
Gently fold in the fresh raspberries and raspberry jam. Be careful not to overmix, as you want to keep some whole raspberry pieces for a burst of flavor in every bite.
Fill each cupcake liner with the cheesecake mixture, about 3/4 full. Bake in the preheated oven for 20-22 minutes, or until the centers are set. Allow the cupcakes to cool completely before topping.
While the cupcakes are baking, prepare the raspberry compote. In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture starts to simmer. Add the cornstarch mixture and stir continuously until the compote thickens, about 1-2 minutes. Remove from heat and let it cool.
Once the cupcakes are cool, top each one with a spoonful of raspberry compote and a few additional fresh raspberries.
Prep Time: 20 minutes | Cooking Time: 22 minutes