How to make raspberry swirl cheesecake cupcakes

Combine crushed graham cracker crumbs along with melted butter. You may crush your graham crackers with a food processor or with a wooden roller by hand.

Spoon evenly amongst your lined cupcake tins. Use a cup to compress your graham crackers to form the crust.

Bake at 325°F for 5 min. Remove from oven and lay aside.

Using a hand beater, beat room temperature cream cheese until fluffy.

Add 3/4 cup sugar and continue mixing until smooth.

Add 1 tsp vanilla and mix.

Beat 1 egg at a time. If you're making a larger amount of cheesecakes- there is a rule for 1 egg per 8 oz cream cheese. We use 2 eggs for our 2 packages.

Mix until smooth. You may omit adding 1 tsp corn starch or flour. This extra step is to prevent cracking while baking.

Distribute evenly among cupcakes.

In a food processor, blend 2 tsp of sugar with 3 oz (about 15) raspberries.

Pour into your fine mesh strainer, straining out all the seeds.

Retrieve the raspberry 'syrup' and use a spoon to drop about 3-4 drops onto each cupcake.

Use a skewer to swirl the tops of your cupcakes.

Before baking. Bake at 325°F for 22 minutes.

Remove from oven, allow to come to room temperature, and refrigerate for 4 hours. Enjoy!