For the raspberry sauce: add the raspberries, sugar, and lemon juice to a 1-2 quart saucepan. Combine the cornstarch and water with a whisk, when no lumps remain, add to saucepan.Bring the raspberry sauce to a boil, then let simmer for 5 minutes, stirring constantly. Mash the raspberries between the walls of the saucepan and the back of the spoon. Place a bowl underneath a mesh strainer and strain the sauce, helping the process along by pushing with the spoon. Allow the sauce to come to room temperature. Let cool in the refrigerator completely.

For graham cracker crust: combine the graham cracker crumbs with the melted bowl in a medium bowl until all the crumbs are moistened, set aside.

For the cheesecake mousse: Whip the heavy cream in an electric mixer fitted with the whisk attachment when soft peaks start to form, add in 1/3 cup of powdered sugar. Continue to beat until the peaks are stiff. Remove 1/2 cup of whipped cream to a piping bag and place the remaining whipped cream into a separate bowl, refrigerate both. In the bowl of the electric mixer, now whip together the cream cheese until smooth. Add the powdered sugar, lemon zest, and vanilla extract. Continue to beat until all the ingredients are thoroughly mixed. Stop the mixers, scrape down the sides. Fold in the remaining whipped cream that was reserved in a bowl. Be gentle when folding, do not overmix.

To assemble: Place 2-3 tablespoons of graham cracker crumbs at the bottom of your serving cups. Add in 2 tablespoons of raspberry sauce, followed by a big dollop of the cheesecake mousse. Finally, top with a piping of whipped cream. To garnish, use fresh raspberries and mint leaves.