Preheat oven to 350°F.
Place a 2 x4 inch strip of aluminum foil into each cup of a regular 12- cup muffin pan.
Spray pan with cooking spray.
In a food processor combine gingersnaps and butter. Pulse until ingredients form a course crumb mixture.
Press down 2 teaspoons of crumb mixture into each of the muffin cups. Divide any leftover crumbs among the cups.
Place pan in the refrigerator for 15 minutes to chill.
As the crust is chilling make the cheesecake batter. Using a hand mixer, beat the cream cheese until smooth. Slowly add in the sugar and continue to beat until fluffy. Beat in eggs, lemon juice, lemon zest, and pure vanilla extract until blended.
Spread 1 teaspoon of raspberry preserves over the crumb mixture among the cups.
Divide the cheesecake batter evenly among cups.
Bake for 20 minutes or until the cheesecakes are set but centers are still jiggly.
Let cool in the pan on wire rack for 30 minutes.
Refrigerate for at least 4 hours or overnight.
Slide a sharp knife around the cheesecakes. Then using the slings, remove the cheesecakes from their cups.
Note: This recipe can be made up to 3-4 days ahead of time.