In a food processor blend together the graham crackers and melted butter until finely ground. Set aside.
Beat cream cheese until smooth and no lumps remain, 3 to 5 min. Add sweetened condensed milk, lemon juice and vanilla and beat until mixture is smooth, scraping the sides and bottom of the bowl as you mix.
Pour filling into 10 8-oz jars and place on a baking sheet to transfer to the refrigerator. Chill 20 to 30 min.
In a small saucepan heat raspberries and sugar until just simmering.; remove from heat and let cool. Spoon over cheesecake layer. Top with a layer of cracker crumbs and return jars to the fridge. Serve chilled, topped with raspberries if desired.
I like my little 8-oz glass weck jars, but you can even make these in disposable cocktail cups. They are so cute, like little upside down cheesecakes with the crust on top!