1. Start by preparing the crust. Crush Golden or Lemon Oreos, or graham crackers combined with granulated sugar, and blend with melted butter. Press this mixture firmly into cupcake liners in a muffin tin.
2. In a blender, combine fresh or thawed raspberries with granulated sugar until smooth. Strain to remove seeds, creating a puree for the raspberry swirl.
3. In a mixing bowl, beat softened cream cheese and granulated sugar until smooth. Gradually add heavy cream, sour cream or Greek yogurt, lemon zest, and lemon juice, mixing thoroughly. Add room temperature eggs one at a time, blending just until incorporated.
4. Pour the cheesecake filling over the prepared crusts, filling each cupcake liner three-quarters full. Add dollops of raspberry puree on top of the batter and use a toothpick to create swirls.
5. Preheat the oven to 350F (180C). Place a baking dish with hot water on the lowest oven rack for steam. Bake the cheesecake cups on the middle rack for 18-22 minutes, ensuring the edges are set and the center slightly jiggles.
6. Allow the cheesecake cups to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set and develop the flavors.
7. Before serving, optionally top the cheesecake cups with whipped cream, fresh raspberries, or any desired garnish.