Pulverize the oreos in a blender. Melt the butter in the microwave and pour it over the oreo crumbs, stir to combine. Place the biscuit cutters or large cookie cutters on the center of a dessert plate. Pour half of the cookie crumbs into the center of the biscuit cutter, and press the crumbs down creating an even crust. (Or if you are using a ramekin, just press the crumbs into the bottom). Repeat for the second mini-cheesecake. Set aside while you make the cheesecake filling.

In a small bowl, combine the mascarpone, cream cheese, powdered sugar, and vanilla. Whisk to combine. Then spoon half of this cheesecake mixture over each of the Oreo crusts.

Arrange the raspberries on top of the cheesecakes.

Place in the fridge to chill for at least 2 hours before serving.