Preheat the oven to 325 degrees,
Pour the graham cracker crumbs into a bowl and add melted butter. Mix well. Divide evenly into muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
Using an electric mix or by hand with a whisk, whisk the cream cheese and sugar until nice and creamy. Then add in the egg, mixing just until well combined.
Then add in vanilla extract, lemon juice, flour and mix again just until combined.
Divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.
Bake for about 15 minutes or when you gently shake the pan the cheesecake just wiggles a little bit.
Remove from the oven and leave to cool to room temperature in the pan. Remove from the muffin pan and cool in the refrigerator until ready to serve.
Garnish with a raspberry.