Make Raspberry Sauce: Heat a medium sized sauce pan to medium low heat. Add raspberries, sugar, and lemon juice. In a small bowl, whisk together cornstarch and water until no lumps remain. Add to sauce pan and stir to combine all ingredients. Bring to boil, then simmer for 5 minutes, stirring constantly and mashing the raspberries with the back of spoon.
Place a bowl underneath a mesh trainer and strain the sauce from the seeds. Help the process along by pushing with the spoon. Bring sauce to room temperature. Cool in refrigerator completely.
Make the Graham Cracker Crust: In a small bowl, stir together graham cracker crumbs and melted better. Set aside.
Make cheesecake filling: Using an electric mixer, whip heavy cream and 2 tablespoons powdered sugar until stiff peaks form. Transfer whipped cream to a separate bowl and set aside.
Using electric mixer with the paddle attachment, beat cream cheese until smooth. Add lemon zest, vanilla extract and remaining powdered sugar. Beat until all ingredients are fully incorporated. Add in whipped cream and beat until just mixed, careful not to overmix.
Assemble cheesecakes. In small glass serving cups, press 2 tablespoons of graham cracker crumbs mix to the bottom, packing firmly. Add 2 tablespoons of raspberry sauce on top followed by a big dollop of cheesecake mousse. Top with aerosol whipped cream and garnish with fresh raspberries. Serve immediately.
*Note* If there is wait time before serving, refrigerate cheesecakes until ready and then top with aerosol whipped cream just before serving. Whipped cream tends to deflate if left sitting for too long.