Cream butter and sugar together until smooth. Mix in flour and cinnamon to make a stiff dough. Plop it onto some wax or parchment paper and roll out to about 1/8″ thick (3 mm). Transfer with paper onto a baking sheet and refrigerate while you make the cheesecakes.
Set oven to 350ºF and line 12 muffin tins with paper cups and place a Ritz cracker in the bottom of each.
Beat cream cheese until loosened up. Sift in cornstarch. Mix. Slowly beat in sugar until smooth and fluffy.
Mix in eggs one at a time, followed by honey and vanilla.
Pour about 1/4 cup of batter into each muffin tin, filling 3/4 full.
Cut small circles (about 1″ dia) from the craquelin and place a round on top of each cheesecake.
Bake for 20 minutes or until slightly risen and barely browned on the edges. Cool 10 minutes in pan.
Remove to rack and refrigerate until cold.
Garnish just before serving with a raspberry and a drizzle of honey