To make the puree:

Combine raspberries, sugar and water in saucepan

Boil over medium-high heat, stirring frequently, until it thickens into a sauce (approx 12-15 minutes)

If the puree turns out too thick, stir in a spoonful or two of water (adding sparingly) until it's the consistency that you want.

To make the cheesecake:

Combine cream cheese, sugar and vanilla in a mixing bowl

Mix until well blended

In a separate bowl, whip heavy cream until stiff

Gently stir cream cheese mixture and whipped cream together

Fill cup 1/3 of the way with cheesecake

Add three raspberries, cut 1/2

Drizzle with a thin layer of puree

Add another layer of cheesecake, raspberries and puree

Top with 1/2 tablespoon of granola

Add a dollop of cheesecake and top with a raspberry