Raspberry Swirled Cheesecake Cupcakes

Ingredients

• 3/4 cup + 2 Tbsp graham cracker crumbs
• 1 1/2 tsp granulated sugar
• 3 1 /2 Tbsp salted butter, melted
• 4 oz fresh raspberries
• 2 Tbsp granulated sugar
• 3/4 cup granulated sugar
• 1 Tbsp all-purpose flour
• 2 pkgs cream cheese, softened well but not melted
• 1 tsp lemon zest
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream

Directions

1. For the crust, heat the oven to 325 degrees. In a mixing bowl, use a fork to combine the graham cracker crumbs with the sugar, then add the melted butter and stir until the crumbs are evenly damp. Spoon 1 slightly heaping tablespoonful into each of 12 paper lined muffin cups, then pack the crumbs down firmly into a level base. Bake for 5 minutes, then take the pan out and let the crusts cool.
2. For the raspberry swirl, combine the raspberries and 2 Tbsp granulated sugar in a food processor. Pulse until the fruit is fully pureed, about 30 seconds – 1 minute. Push the puree through a fine mesh strainer into a bowl, working it through until mostly seeds are left behind. Set the strained sauce aside.
3. For the cheesecake filling, whisk the granulated sugar and flour together in a mixing bowl. Add the cream cheese and lemon zest, then beat with an electric hand mixer only until the mixture is smooth. Beat in the eggs one at a time. Add the vanilla and sour cream, stirring just until everything comes together. Firmly tap the bowl on the counter about 10 times to knock out larger air pockets. Portion the filling over the crusts, using about 1/3 cup for each and filling the cups almost to the top. Gently jiggle the pan so the filling settles evenly, then add about 5 small circles of raspberry sauce to each cupcake, using about 3/4 tsp total on each one. Drag a toothpick through the sauce and cheesecake filling to make a marbled swirl.
4. Bake at 325 degrees for 22 – 25 minutes, until the cheesecakes look puffed and are almost set. Take them out of the oven and let them cool completely, then refrigerate for 3 hours, until set. Refrigerate leftovers in an airtight container.