Brew double-strength coffee of choice by doubling the amount of ground coffee you would normally use. Pour 3/4 cup into mixing bowl.
Crumble pound cake over coffee and mix until the coffee soaks through.
Press pound cake mixture into bottom of muffin pan, approximately 1/2 full.
Blend cream cheese and condensed milk until smooth. Add pudding powder and whip until firm.
Spoon cheesecake mixture on top of pound cake mixture.
Place in freezer for 4-6 hours and remove with knife.
Let sit at room temperature for approximately 15-20 minutes.
Microwave raspberry preserves for 30-40 second and drizzle over cheesecake cups.