1. Add raspberries and sugar into food processor and pulse until pureed 
2. Press mixture through fine mesh strainer into a bowl so there are only seeds left in the mesh. There will be a huge amount of seeds left over
3. Set aside

Cheesecake Filling 

1. In a mixing bowl, whisk together caster sugar and flour 
2. Add cream cheese and lemon zest using a hand mixer and blend until smooth 
3. Mix in eggs one at a time
4. Stir in vanilla and sour cream until combined 
5. Tap forcefully against counter to release air bubbles about ten times
6. Divide it evenly into each case (1/3 cup into each case) 
7. Jiggle pan to level mixture 
8. Dollop 5 drops of the sauce onto the cheesecake about 3/4 tsp total over each one (TIP: I suggest dotting them in the same place because it spreads better) 
9. Use a tooth pick to to create a marbled design [refer to image below
10. Bake in preheated oven for 22 - 25 mins until cupcakes are puffed and nearly set. They may crack while cooling but they won't be very visible 
11. Remove from the oven and allow to cool 
12. Transfer to refrigerator and chill for 3 hours until set 
13. Store in fridge in air tight container