Crush Vanilla Wafers up into small pieces. Melt butter and mix into the crushed Vanilla Wafers. Pro Tip: Make a large batch of cookies and store them crushed in pantry in a mason jar with lid for easy baking!

Press the mixture into the base of cupcake liners.

Preheat oven to 325°F.

Whisk together the gluten free flour and maple syrup until well combined.

In a mixing bowl, add softened cream cheese and whip for a few seconds. Add in maple syrup mixture until well combined.

On low speed, add in the egg followed by vanilla extract, sour cream and raw cream.

Press about 1/2 TBSP of the mixture into silicone cupcake molds in a cupcake tin. For a thicker cookie crust, do 1 TBSP. Repeat until 12 cupcakes are filled.

Mix until well combined.

Remove the bowl from the mixer and bang it on the countertop 20 times. The goal is to break up any air bubble in the mixture.

Bake for 18-23 minutes (or until only the center is a little jiggly).

Remove from heat and let cool for 30 minutes. Take off the silicone cupcake liners and place on a baking tray.

Mix ingredients together in a pan and bring to a boil while whisking often to prevent burning.

Once boiling, reduce heat to low and allow the mixture to simmer for 5 minutes while continuing to whisk.

Use a strainer to strain out the seeds and allow the topping to cool.

Once cooled off a bit, spoon the topping onto the cheesecake cupcakes.

Whip the cream until stiff peaks form.

Whisk in maple syrup and vanilla extract.

Pipe whipped cream as desired on top of the Raspberry Cheesecakes and refrigerate for 2 hours then serve!