Grease a mini cheesecake pan. Place the Digestives in a food processor and pulse until finely gound.
Add the melted butter and pulse again until combined. Divide the mixture amonge the cheesecake holes, approx 1 heaped tablespoon in each, firmly pressing the mixture into the bottom. Set aside
Using an electric beater, beat the cream cheese and sugar on medium-high speed until creamy.
Add the cream, lemon juice and raspberry preserve and continue beating for 2-3 minutes, until the thickness resembles frosting. Divide the mixture between the cheesecake holes and cover with plastic wrap.
Freeze for at least 2 hours, until completely firm. Remove from freezer and pop the cheesecakes out of the pan before serving to allow to defrost, but serve while still firm.
When ready to serve, make the sauce by combining the fresh raspberries, sugar and lemon juice in a food processor. Pulse until pureed. Top each cheesecake with the sauce and garnish with raspberries.