• Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a mini cheesecake pan with baking spray. Set aside.
• In the bowl of a food processor, grind all ingredients for the crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove the mixture and pour melted butter over. Mix until crumbs are wet. Press into the bottom of each hole. Place in the oven and bake for 10 minutes.

To Prepare the Raspberry Swirl

• Combine all ingredients in a medium-sized saucepan over medium heat. Reduce raspberries until they form a thick syrup. Remove and pour through a mesh sieve. Discard any seeds. Set the sauce aside.

To Prepare the Filling

• Beat together cream cheese, sugar, and cocoa until smooth. Add vanilla, heavy cream, and egg. Mix until combined.
• Pour filling over each crust, dividing evenly. Add a dollop of raspberry sauce to each and swirl using a toothpick. Place a raspberry in the center of each, making sure it is covered by the cheesecake batter. Place in the oven and bake for 20 minutes. Remove from the oven and cool in the pan for 20 minutes before removing cheesecakes (yes, your cheesecakes will sink a little; this is normal).
• Remove cheesecakes from the pan using the bottom of a wooden spoon. Using a butter knife, remove the metal bottoms and place the cheesecakes in an airtight container. Refrigerate for 2 hours before serving.

For Whipped Cream

• While the cheesecakes are cooling, prepare whipped cream by fitting a chilled mixing bowl into your stand mixer. Add heavy cream, sugar, salt, and cocoa. Using the whisk attachment, beat on high for 2-3 minutes until stiff peaks begin to form. Return to the refrigerator until cheesecakes are ready to be served.

Assemble your Raspberry Cheesecake Bites

• To assemble, top with a swirl of whipped cream and a pinch of chocolate shavings. Enjoy!