use a rolling pin to crush graham crackers in a plastic bag.

preheat oven to 325°F

spray 4, 7-ounce ramekins (I used CorningWare) with butter flavored cooking spray. Spray lightly and wipe down with a paper towel.

mix ingredients for crust together in a small bowl. Add 2-3 tablespoons of mixture to each of the ramekins and press firmly. (Note: you will not use all of the mixture.)

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well.

Spoon batter into each cup, filling each 2/3 full. Wipe any drips or smudges from rim.

Bake 22 to 25 minutes or until centers are almost set.

While cheesecakes are cooking, add jam and water to small sauce pan over medium-low heat, stirring continuously until jam melts into smooth sauce.

Remove from heat, let cool and store until serving.

Cool on wire rack. Refrigerate 4 hours or overnight.

Drizzle with raspberry sauce and serve.