Preheat the oven to 350 F. In a bowl mix the breadcrumbs with the brown sugar and the butter.
Distribute the mixture in 12 mini molds and press well at the bottom, set aside.
With an electric mixer, mix the cheese with the eggs, sugar, vanilla and zest until smooth.
Spread the mixture into the pans over the crust and add the cookie dough pieces and bake for 20 minutes.
Let cool for 1 hour before unmolding and refrigerating for at least 2 hours.
Put the raspberries, maple syrup and lemon juice in a bowl in the microwave for about 3 minutes.
Put the mix in a sieve and press the mixture well over a bowl.
Put the coulis to cool in the fridge.
Drizzle coulis over cheesecakes and garnish with raspberries and cookie dough
Can be stored in the freezer