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Line the mini muffin tin with 20 paper liners. Set aside.
Preheat oven to 325º.
Mix cookie crumbs and melted butter. Place 1 teaspoon into the bottom of each lined muffin cup. Tamp it down to cover the bottom of the cup and compress the crumbs. Set aside.
With an electric mixer, beat cream cheese and mascarpone in a medium bowl till smooth. Mix in sugar, then vanilla. Mix in the flour. Add egg and beat till just combined.
Scoop out rounded tablespoons of batter and carefully place over crusts. Smooth tops with an offset spatula. Bake for 18-20 minutes till puffed, but not browned. Remove from oven to cooling rack.
When cool, remove the cheesecakes from the tin to decorate. Top each with a small dollop of raspberry sauce and one ripe raspberry. Alternatively, you can make a white chocolate ganache by melting 2 ounces of chopped white chocolate and 1 tablespoon of heavy cream and use it instead of the raspberry sauce.