Preheat oven to 350 degrees.

Spray mini cheesecake pan generously with cooking spray.

In a small bowl, mix the chocolate graham cracker crumbs with the chopped walnuts. Use a food processor to get a really fine mixture.

Add the melted butter and pulse until incorporated.

Spoon 2 loose tablespoons of the chocolate crust mixture into each cheesecake cup. Using a spoon or your fingers, press the mixture down into the cup as evenly as possible.

In a bowl, mix together the softened cream cheese and the sour cream.

Gently mix in the vanilla.

Add the egg and mix just until incorporated into the mixture.

Add in your sugar and cake mix, a little bit at a time just until incorporated. DO NOT OVERMIX. You are going for a smooth consistancy. Over mixing incorporates additional air into the cheesecake batter which then tends to cause cracking on the surface of your finished cheesecake. So try to mix until everything is incorporated but no more.

Spoon 2 tablespoons of cheesecake batter on top of the chocolate crust layer.

Bake in a 350 degree oven for 15-20 minutes.

Remove from oven and allow them to cool 5 minutes.

Remove from the pan and allow to chill in your refrigerator for about two hours or so.

Once chilled, spoon rasperry pie filling on top of each little mini raspberry cheesecake.

Top with a fresh raspberry. Serve!