Add the red raspberries and sugar to a large saucepan and cook over medium-high heat, stirring occasionally, until raspberries begin to release their juices.

In a small bowl, whisk together the cornstarch, water and lemon juice. Add the mixture to the cooking raspberries. Bring sauce to a boil and cook for one minute more. Remove from heat and allow to cool to room temperature before storing in an air-tight container in the refrigerator. You will not need all the sauce to top one recipe of these cheesecakes. Use the rest of the sauce for topping pancakes, french toast, etc.

Preheat oven to 350 degrees.

Combine the crust ingredients (Pecan Sandies or graham crackers, butter and salt) in a glass bowl with a fork until very well combined.

Line two muffin tins with 18 muffin cups. Place about a tablespoon of the crust into the bottom of each muffin cup. Tamp the crust down with the back of the tablespoon. Set aside.

In a microwave-safe bowl, melt the white chocolate. Begin with 1 minute and heat at 30 second incriments (on high) afterwards until chocolate is just melted. Stir between each time in the microwave. Set melted chocolate aside.

In the bowl of your stand mixer, combine the cream cheese, sugar and vanilla and beat well until very smooth. Add eggs, one at a time, and beat until just combined. Add the melted white chocolate and beat on low until just combined.

Place 4 frozen raspberries on top of the crust in each muffin cup. Divide the cheesecake filling evenly among each cup, about 1/4 cup of filling per mini cheesecake.

Bake for 20-23 minutes, rotating pans halfway through, until cheesecakes are puffing in the centers. They should still be slightly "jiggly" when you remove them from the oven.

Allow the mini cheesecakes to cool in the pans on the counter for 30 minutes, then place them in the refrigerator to chill overnight.

To serve, top each cheesecake with about one tablespoon of the fresh raspberry sauce.