For the crust, pulse the chocolate cookies in a food processor until they’re fine crumbs – about 30 seconds. You want them to look like dark, wet sand. If you see any big chunks, keep pulsing.

Pour in the melted butter while the processor is running. The mixture should look like damp soil and hold together when you squeeze it in your palm. If it seems too dry, add another tablespoon of butter.

Press about 1½ tablespoons of the crumb mixture into each muffin cup. Use the bottom of a shot glass or measuring spoon to really pack it down firmly – this helps prevent a crumbly crust later. Pop the pan in the fridge while you make the filling.

In a large bowl, beat the cream cheese until it’s completely smooth and lump-free – about 2 minutes. Don’t rush this step! Those cream cheese lumps won’t disappear during baking.

Add the sugar and beat until the mixture looks fluffy and lighter in color, about 1 minute. Scrape down the sides of the bowl really well.

Beat in the eggs one at a time, mixing just until each disappears. Add the vanilla, sour cream, and salt. Mix until everything’s just combined – overbeating at this point can cause cracks.

Gently fold in the fresh raspberries, breaking them up slightly as you go. You want little pockets of fruit throughout.

Warm the raspberry jam in the microwave for about 15 seconds until it’s runny. Stir it into the batter.

Fill each muffin cup almost to the top – these don’t rise much. Tap the pan gently on the counter a few times to remove air bubbles.

Bake for 20-22 minutes, or until the edges are set but the centers still have a slight wobble when you gently shake the pan. They should look like firm Jell-O – if they’re completely firm, they’re overbaked.

Let them cool in the pan for 30 minutes, then transfer to the fridge for at least 2 hours. They’ll firm up as they chill and the flavor gets even better.