Place 22 (2 oz.) plastic shot glasses into a 9x13-inch pan; set aside.
FILLING: In a medium saucepan, combine granulated sugar, cornstarch, 2 1/2 cups raspberries, and lemon juice over medium-low heat. Stir frequently until raspberries release their juices.
Increase heat to medium-high and bring to a boil, stirring frequently. Boil, stirring constantly for 1 minute and remove from heat.
Add in remaining 1/2 cup raspberries and butter. Stir until butter is melted and raspberries are soft and broken; set aside to cool while you prepare the crust and cheesecake.
CRUST: Using a fork, combine graham cracker crumbs and granulated sugar. Stir in melted butter.
Measure out approximately 1 1/2 tsp of the graham cracker crumb mixture into the bottom of each shot glass and lightly tamp down. Set prepared shot glasses aside and make your cheesecake filling.
CHEESECAKE: In a stand mixer or with an electric hand mixer, beat together the softened cream cheese, sour cream, and vanilla extract until completely combined.
With a mixer on low-speed gradually add confectioners’ sugar until combined. Slowly add heavy cream, beating until combined. Gradually increase speed to medium, and then high, and beat mixture on high-speed for 2 minutes. Transfer the mixture into a large Ziploc bag, seal and refrigerate until ready to use.
TO ASSEMBLE: Once the raspberry filling has cooled, portion out a heaping tablespoon on top of the crust in each prepared shot glass.
Snip the corner of the Ziploc bag holding the cheesecake mixture, and pipe the cheesecake on top of the raspberry filling, filling each shot glass to the brim with cheesecake.
Just before serving, top with whipped cream and fresh raspberries, if desired.