Step 1: Make the Crust

1. Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs and melted butter until combined.
3. Spoon about 1 tablespoon of crust into each liner and press down firmly.
4. Bake for 5 minutes. Let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add sugar and mix until fluffy.
3. Beat in eggs one at a time, then add vanilla and sour cream.
4. Gently fold in fresh raspberries and swirl in the raspberry jam.
5. Spoon the mixture over the cooled crusts, filling each cup nearly full.

Step 3: Bake the Cupcakes

1. Bake at 325°F (165°C) for 20–22 minutes, or until centers are just set.
2. Cool in the pan for 10 minutes, then transfer to a wire rack.
3. Refrigerate for at least 3 hours, or overnight.

Step 4: Make the Raspberry Compote

1. In a small saucepan, combine raspberries, sugar, and lemon juice.
2. Heat over medium until berries release juice.
3. Stir in the cornstarch slurry and simmer until thickened (about 2–3 minutes).
4. Cool completely before spooning onto chilled cupcakes.