In a medium bowl, combine melted butter, graham crumbs, and sugar with a fork. Press the mixture into the bottom and up the sides (about 1 ½ inches) of a 9-inch pie plate or an 8-inch springform pan. Refrigerate while preparing the filling. Beat softened cream cheese with an electric mixer until smooth and fluffy. Preheat the oven to 350 degrees. Lightly spray mini cheesecake tin with non stick spray. Mix together graham cracker crumbs, sugar and melted butter until well combined. Divide mixture between wells in pan. Tamp down with a tamper tool or your fingers. Instructions. Use a small cookie scoop. Scoop into the cheesecake, with the crust. Save 2 tablespoons of crust. Place scoops onto parchment or wax paper. Place into freezer for 20 to 30 minutes. Melt white chocolate over a double boil. (Chocolate in a heat safe bowl setting over a pot of hot water. Beat the cream cheese and sugar. In a medium mixing bowl, use a hand electric mixer and beat on medium speed the cream cheese and granulated sugar together until smooth and creamy. About 2-3 minutes. Add in the flavoring ingredients. Add in the sour cream, powdered sugar, salt, lemon juice, and vanilla extract. In a large bowl, beat the cream cheese until smooth with an electric mixer. Add 1 cup powdered sugar and beat until fluffy and smooth. Add 1 cup raspberry puree (almost all of it! You will have just a few tablespoons left over) and beat until incorporated. In a separate bowl, whip the cream until stiff peaks form. Mix cream cheese with a hand held mixer {or stand mixer} until creamy and smooth. Add sweetened condensed milk and continue to mix hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Refrigerate for at least 2 hours or until the filling is set. 4. Crust. Preheat oven to 325 degrees F. Line two standard-sized muffin tins with cupcake liners. In a small bowl, mix together graham cracker crumbs, butter, sugar, and cinnamon. Pour 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 15 minutes. Step. 7 Remove the cheesecake from the water bath and transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours. Place in the refrigerator for at least 8 hours to chill completely. Step. STEP SEVEN: Using a heat-safe medium-sized mixing bowl, heat the candy wafer melts in 30-second intervals, stirring after each interval until completely melted. STEP EIGHT: Roll the cream cheese balls in the melted candy wafers. Place the coated cheesecake balls on a fork and gently tap any excess coating off. Use a paring knife to core out the center of the strawberries and then set the strawberries aside. In a medium bowl, using a hand or stand mixer, beat the cream cheese and powdered sugar until fully combined and creamy, about 3-5 minutes. Spoon the cream cheese mixture into a piping bag or ziploc bag. stmRd.