Preheat oven to 325 degrees F.

In food processor, blend graham crackers into crumbs.

In mixing bowl, combine graham cracker crumbs, ghee, coconut sugar, maple syrup and cinnamon. Use hands to mix until well combined.

Line muffin pan with cupcake liners. Add 1 Tbsp. of graham cracker mixture to each cup. Top with another liner and press down firmly to create crust; remove liner.

Bake 5 minutes, then remove from oven to cool.

In large bowl, whip cream cheese using stand mixer or handheld mixer. Slowly add sugar, mixing until smooth.

Mix in eggs one by one, then vanilla extract and salt. Mix well.

Pour 2-1/2 tablespoons of cheesecake filling onto each crust. Tap pan to release air bubbles. (Air bubbles will rise to top. Pop them with a toothpick.)

Bake 20 minutes. Remove and let cool.

Top with raspberry jam. Refrigerate 4-6 hours. (Note: For best results, refrigerate overnight before serving.)