Prepare the Raspberry Purée:

1. Cook the Raspberries: In a small saucepan over medium heat, cook the raspberries with ¼ cup of sugar until the berries break down and release their juices (about 5-7 minutes).
2. Strain the Mixture: Press the cooked berries through a fine mesh sieve to remove the seeds. Set the smooth raspberry purée aside to cool.

Prepare the Cheesecake Base:

3. Whip the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with the remaining ¼ cup granulated sugar, vanilla extract, and lemon juice until smooth and creamy.
4. Fold in the Raspberry Purée: Gently fold the cooled raspberry purée into the cream cheese mixture, reserving a tablespoon for garnish if desired.

Whip the Cream:

5. Whip the Heavy Cream: In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
6. Combine Cream and Cheesecake Mix: Gently fold the whipped cream into the raspberry cheesecake mixture until fully combined.

Assemble the Mousse:

7. Layer the Mousse: Spoon a layer of graham cracker crumbs into serving glasses (if using). Add a layer of raspberry cheesecake mousse, followed by another thin layer of graham cracker crumbs.
8. Repeat Layers: Continue layering until the glasses are filled, ending with a mousse layer on top.

Chill and Serve:

9. Chill the Mousse: Cover and refrigerate the mousse for at least 2-3 hours, or until fully set.
10. Garnish and Serve: Before serving, top each mousse with fresh raspberries, a drizzle of reserved raspberry purée, and a mint leaf.