Directions
Preparation:15min  ›  Extra time:5hours chilling  ›  Ready in:5hours15min 

1. Line a cupcake tray with patty cups. Melt butter in a saucepan being careful not to boil.
2. In a blender or food processor puree raspberries then set aside.
3. In a medium bowl combine biscuit crumbs, pecans and margarine then mix well to blend.
4. Spoon the mixture evenly into the patty cups then press the mixture with a spoon to create the cheesecake base.
5. In a large bowl whisk the cream cheese until fluffy then add the condensed milk and 1/2 cup of the raspberry puree. Mix until well blended then fold in the whipped cream.
6. Spoon evenly onto the cheesecake crumb bases. Freeze for at least 5 hours. When ready to serve remove paper liners. Invert onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.