White Chocolate Cheesecake With Raspberries

For the crust:
Spray 20 four-ounce ramekins with Pam and set aside. In a medium bowl combine the graham cracker crumbs and the sugar. Pour the butter over them and stir until mixed well. Place 2 tablespoons of the crumb mixture at the bottom of each ramekin and press down. Place the cups on a baking sheet and bake at 350°F for about 8 minutes.

For the cheesecakes:
In the bowl of an electric mixer fitted with the paddle attachment, combine cream cheese, sugar and flour. Beat on medium speed until the mixture is very smooth. Add the eggs and yolks, one at a time, until smooth. Add the sour cream and white chocolate and mix until combined. Divide the butter evenly among ramekins and sprinkle the raspberries over each cake.

Place the ramekins in a roasting pan and pour enough hot water to reach halfway up the side of the ramekins. Bake at 300°F for about 45 minutes. Decorate with fresh raspberries.