For the base :
Process 55g plain sweet biscuits in food processor, add 1/3 cup almond meal and 30g melted butter and process until combined. Press into a paper-lined muffin tin.
Preheat the oven to 200C. Place 150g frozen raspberries in a shallow oven-proof dish, sprinkle with 1/2 cup sugar and bake for 15 mins, stirring once or twice. Allow to cool to room temperature.
Lower oven temp to 140C.For the cheesecake:
Process 500g cream cheese until smooth. Add 3/4 cup sour cream, 2 eggs, a scant cup caster sugar and 1 tspn vanilla and process until smooth again. Pour over bases (I only had enough filling for 8 so I had to discard 4 of the biscuit-lined papers - next time I'll slightly decrease the amount of base ingredients) and bake for 30 mins.