1. Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until all crumbs are moistened.
3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner. Use a small glass or the back of a spoon to flatten the crusts. Bake for 5 minutes, then remove from the oven and let cool.
4. In a large bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Add the sour cream, 1/4 cup of sugar, and vanilla extract, mixing until combined.
5. Mix in the egg, beating slowly until just incorporated. Be careful not to over-mix, as this can cause the cheesecake to crack.
6. Gently fold in the fresh raspberries, being careful not to crush them.
7. Divide the cheesecake mixture evenly among the prepared crusts, filling each about 3/4 full.
8. Bake in the preheated oven for 15-18 minutes or until the edges are set and the centers slightly jiggle.
9. Remove the bites from the oven and let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
10. Refrigerate for at least 2 hours before serving. Dust with powdered sugar if desired.

Cooking should be intuitive and enjoyable, a lesson I learned in the kitchen with my grandmother. Trust your senses and have fun along the way!