For the Crust:

1. Preheat the oven to 325˚F. Spray a 12 serving cupcake pan with cooking spray and line it with cupcake liners. Set it aside.
2. Place the Kind Honey Oat Breakfast Bars into a food processor. Pulse until the bars break down into small crumbs. Transfer the crumbs into a bowl and add in the melted butter. Mix until it resembles wet sand. Add a spoonful of the mixture to each cupcake liner and press it into an even layer.

For the Cheesecake:

1. Add the white chocolate chips and half and half to a saucepot. Heat it over low heat, stirring often, until the white chocolate has melted. Mix until combined and set it aside.
2. In a large bowl add in the cream cheese and granulated sugar. Mix until combined and fluffy. Then mix in the eggs one at a time until fully incorporated. Add in the vanilla extract and melted white chocolate mixture. Mix until well combined.
3. Add about a heaping tablespoon of the cheesecake mixture to each cupcake liner. Smooth out the top. Then add a dollop of raspberry preserves to each cheesecake. Use a toothpick to swirl the preserves into the cheesecake.
4. Bake the cheesecakes in the oven for about 20 minutes until they look puffy and are no longer sticky upon light touch. Allow them to cool to room temperature then place them into the fridge to chill. Top the cheesecakes with fresh raspberries and mint. Enjoy!