Preheat oven to 300°.

In a medium bowl, combined cookie crumbs and melted butter. Divide crumbs evenly into 12 heart shaped or regular muffin cups sprayed with non-stick cooking spray. With fingers or round end of a wooden spoon, press crust down evenly.

In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in sour cream, vanilla, and salt. Mix in eggs one at a time just until incorporated; don't over mix.

Fill each muffin cup almost to the top with cheesecake batter. Put the jam in a ziploc bag and heat in the microwave for a few seconds until it fluid but not hot. Pipe about a teaspoon of raspberry jam on top of each mini cheesecake and swirl jam into batter with a knife or toothpick to make a pretty design on top.

Bake for 18-20 minutes or until cheesecake is set. Remove from oven and cool to room temperature.. When cheesecake is completely cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.

Keep refrigerated until ready to serve.