1In food processor, blend together the graham crackers and melted butter until finely ground. Set aside.
Beat cream cheese until smooth and no lumps remain. Add sweetened condensed milk, lemon juice, vanilla and beat until mixture is smooth, scraping the sides and bottom of the bowl as you mix.
2Pour filling into 10 8 oz jars and place on a baking sheet to transfer to the refrigerator. Chill 20-30 minutes.
3In small saucepan heat raspberries and sugar until just simmering; remove from heat and let cool. Spoon over cheesecake layer. Tip with a layer of cracker crumbs and return jars to the fridge. Serve chilled.