Combine all ingredients for the dough except the 50g butter and 130g butter, and knead using a hook attachment on a standmixer for 5-7 minutes on medium-high speed

Add the 50g softened butter and knead again for 5 minutes until the butter is incorporated into the dough

Cover the dough and let it rise for about 1 hour at room temperature

Once it is chilled, roll it out into a 5.5"x11" rectangle. Cover in cling wrap and place in the freezer for 5 minutes followed by refrigerating for 30 minutes

In the meanwhile, take the 130g butter and place it in parchment paper you've folded to form a 5x5" square. Beat the butter with a rolling pin to flatten it out fully all the way to the corners of the parchment paper square. You want the butter to form an even, square shaped block.

Refrigerate the butter for 15 minutes

Encase the butter square into the dough rectangle, and fold the dough to seal the butter on all edges neatly

Roll out gently into a large rectangle that is about 1cm thick. Keeping the short edge towards you, fold down the top into the middle and then the bottom, so you get a three-layered fold (called a single turn or simple fold)

Refrigerate for 10-15 minutes. Then roll out again into a large rectangle that is about 7mm thick. Then perform a double turn: fold both short edges towards the middle until they meet each other. Then fold into half. You will form 4 layers in this turn.

Refrigerate for about 30-60 minutes. Then roll out into a 9x16" rectangle and proceed to the shaping steps below!

Brush butter on an upside down muffin pan

Remove 3"x16” of the croissant sheet and place it in the fridge

Divide the remaining 6"x16” into 9 strips along the length (should be roughly ⅔”x16" each)

Gently stretch each strip and roll it around each muffin cup, starting from the bottom and working up the edges, trying your best not to leave any gaps. Press down gently so the strip holds its shape

Take the remaining 3x16” sheet and cut it into 2 3"x8” sheets. Roll each into a log along the length like a cinnamon roll. Then divide into 9-10 equal circular pieces

Working one piece at a time, flatten each circle on a cold surface and roll it out until it’s slightly larger than the base of your cup. Place onto the cup and stretch to seal together with the strips placed earlier on the edges. Work one piece at a time, keeping the remaining in the fridge

Proof cups at room temp (75F) for about 2 hours until they look nicely puffed up

Preheat oven to 350F in the last 15 minutes

Brush the cups generously with egg wash and then place the tray in the oven. Bake for 20 min, then place some weight on top of the cups to flatten them (e.g., a light baking sheet). Bake for another 10-15 min with the added weight

Whisk the cream cheese and sugar together until they are fully combined

Add the sour cream, lemon juice, vanilla and salt and whisk until combined

Whisk the heavy cream until it forms stiff peaks

Fold in the whipped cream into the cream cheese mix and fold until combined

Heat the raspberry jam with water and sugar on low heat until they form a thick glaze like syrup. Let cool for 5-10 minutes

Transfer cheesecake mixture to a piping bag. Make a large opening, and fill the croissant cups evenly with the cheesecake filling

Drizzle 1-2 table spoons of the glaze on top, and cover with crushed graham crackers

Refrigerate for 2-3 hours before serving