Ingredients.

1. Preheat the oven to 180C. Butter to melt. Grease muffin tins (preferably silicone, 100 ml) melted butter. Biscuits put in a bag and rolled with a rolling pin to make fine crumbs. Nuts chopped very finely. Mix 30 g melted butter with finely chopped nuts, cookie crumbs and sugar.

2. Spread a tablespoon of the mixture into each mold and flatten with a glass. Dry in the oven for 10 minutes, then cool.

3. Reduce oven temperature to 150C. With a mixer beat three kinds of cheese, sugar and vanilla essence, add eggs one at a time. The mixture should be light and porous.

4. Pour by ladle cheese mixture into each mold and bake for 25-30 minutes. If you gently push a finger shape with a cheesecake at the end of cooking, it will seem soggy and wet on the inside. Or, we can say that for consistency it would be similar to jelly. Slightly open the oven door just a little and leave the form with the cheesecake to cool completely. Then remove the molds in the fridge at least overnight. This can be done up to two days before serving.

5. For the sauce: pour sugar in water and cook over low heat until a syrupy liquid (about 7-10 minutes). Add half the raspberries and cook for another 10 minutes on low fire. Then strain the sauce through a fine sieve to leave the seeds of the raspberries, add the remaining berries and warm up another 30 seconds to berries covered with sauce, but not burst.