Small Batch Raspberry Cheesecake Bars

subheading: For raspberry reduction:

1 cup (225 g) fresh or frozen raspberries

subheading: For crushed cookie crust:

¾ cup (75 g) crushed gluten free cookies of choice (such as gluten free digestives or rich tea biscuits, or gluten free graham crackers)

⅓ stick (40 g) unsalted butter, melted

subheading: For cream cheese filling:

10 ½ oz (300 g) cream cheese (I used Philadelphia)

2 medium eggs, room temperature

¾ cup (150 g) caster or granulated sugar

3 tbsp (45 g) sour cream or yogurt

½ tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 1 to 2 tsp vanilla extract)

zest of 1 lemon

subheading: You will also need:

~10 to 15 fresh raspberries

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