In a food processor, process Tam Tams, butter and sugar to make crust, until very fine and well combined. Spray a mini muffin with non-stick spray.
Place a heaping teaspoon of the crust into each muffin spot, and push down with your finger to make the crust. It’s okay if the crust comes up on the sides a bit. Freeze for 30 minutes or until set.
Meanwhile, make the filling. Place all the ingredients in a large bowl, and beat with a hand beater or use a stand mixer until very well mixed and stiff peaks have formed, about five minutes. Scoop the filling evenly into the muffin tins out of the freezer, smoothing out the top. Freeze for two more hours, or until set.
While they are setting, make the raspberry sauce. In a small saucepan, combine frozen raspberries, 1/4 cup water and sugar. Bring to a boil, and lower to a simmer. Simmer for five minutes, until raspberries are cooked down.
Use a mesh strainer to strain seeds out of the sauce, and put it back in the washed out saucepan.
In a small cup, whisk cornstarch and one tablespoon water together and add to the raspberry sauce. Simmer until thick enough to coat the back of a spoon, and let cool. Add more water if it gets too thick.
Take the cheesecakes out of the freezer and let come to room temperature for a minute or two. Top with a dollop of raspberry sauce, and serve immediately. Store leftover cheesecakes in the freezer until ready to serve.
Make ahead: Cheesecakes and Raspberry Sauce can be made up to five days before serving. Keep cheesecakes frozen until ready to serve, dollop raspberry sauce right before serving.