For The Sauce Preheat the oven to 350 degrees. Crack the crab and remove the meat from the shells. Cover and chill the meat until ready to use. Place the crab shells in a roasting pan and roast until aromatic. About 20 minutes. Transfer the shells to a heavy, large saucepan. Mix in the water, wine, onion, carrots, garlic, tomato paste and bouquet garnish and bring to a boil. Reduce heat and simmer until the liquid is reduced to 1/2 cup, stirring occasionally, about 1 1/2 hours. Strain. Add the cream to the cooking liquid and simmer until reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Sauce can be prepared to this point up to 1 day ahead). Cover and chill.

For The Cheesecakes Butter four 2/3 cup souffle dishes. Using an electric mixer, beat the cream cheese in a medium bowl until fluffy. Beat in the eggs. Mix in the shallots, tomato, garlic, dill and lemon juice. Stir in the crab meat. Season to taste with salt, pepper and cayenne. Divide the mixture between the dishes. Bake until the centers are set, about 30 minutes. Cool slightly.

To Finish Run a sharp knife around the sides of the cups to loosen the cheesecakes. Invert 1 onto each plate. Bring the sauce to a simmer. Gradually add the butter and whisk until melted. Season to taste with salt, pepper and cayenne. Spoon the sauce over the cheesecakes. Garnish with caviar if desired.