Preheat oven to 350°F (180°C).

Mix graham cracker crumbs and melted butter in a bowl.

Press the mixture into the bottom of 12 muffin tins lined with giant paper liners, or into an 8-inch springform pan or a 9-inch pie plate.

Bake the crust for 10 minutes, then remove from oven and set aside to cool.

In a saucepan over medium heat, combine butter, brown sugar, and corn syrup.

Bring the mixture to a boil, stirring constantly.

Stir in raisins.

Spoon the butter tart filling evenly into each prepared crust.

In a large bowl, use an electric mixer to beat together cream cheese, sugar, and vanilla extract until very smooth.

Add eggs, one at a time, beating just until smooth after each addition.

Spoon the cream cheese mixture evenly over the butter tart filling in each crust.

Bake in the preheated oven for 20 minutes (muffin tins) or 35 minutes (springform pan or pie plate), or until the cheesecake is almost set.

Let the cheesecake cool completely on a wire rack.

Refrigerate the cheesecake until thoroughly chilled.

Serve drizzled with butterscotch sauce.