Directions
1. Combine graham cracker crumbs with butter.
2. Place equal amount of mixture into a greased six-muffin tin.
3. Place muffin tin on baking sheet. Refrigerate.
4. Preheat oven to 375°F.
5. In a bowl or stand mixer, combine cream cheese, sugar, egg and vanilla.
6. Beat until smooth.
7. Pour in melted white chocolate and beat until smooth.
8. Fill muffin tins with equal amount of cream cheese mixture.
9. Bake for 15 to 20 minutes.
10. Let cool and remove cakes from tin.
11. Refrigerate before serving.
12. Top the cheesecakes with fresh raspberries.