Raspberry swirl cheesecake cupcakes

Ingredients

• 16 oz cream cheese
• 1 1/2 cups sugar
• 1 tablespoon vanilla
• 4 eggs
• 1 teaspoon lemon juice
• 6 oz fresh or frozen raspberries
• 2 tablespoons sugar
• 22 Graham crackers
• 4 tablespoons butter
• 2 tablespoons sugar

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Preparation

• Preheat oven to 325°F. Line cupcake pan with liners.
• In a food processor, process graham crackers until crumbly. Switch crumbs into a bowl, and mix in butter and sugar and stir with a fork until the crumbs are moistened.
• Fill each cupcake liner with 1 tablespoon of crumbs. Use a small drinking glass to press the crumbs down. Bake for 5 minutes or until set. Set aside to cool.
• Also in your food processor puree raspberries and sugar. Strain puree into a bowl using a strainer to collect the seeds. Set aside.
  
• In a large mixing bowl, blend cream cheese until fluffy. Add sugar and blend again until well mixed. Add vanilla and mix again. Add each egg one at a time, mixing in between each addition.
• Pour 3 tablespoons of cheesecake mixture onto the graham cracker crusts. Once each one has been filled, take a 1/2 teaspoon of raspberry puree and dot it on the top. Take a tooth pick and swirl it around.
• Pop them in the oven and bake for about 22 minutes. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours before serving.

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