Raspberry Swirled Cheesecakes

These amazing Raspberry Cheesecake's are a match made in heaven, they are made to be together and after making these you will agree. A delicious graham cracker crust topped with a smooth and creamy raspberry sauce swirled cheesecake filling. It will be a hit with everyone that eats them. Easy to make, the hardest part is waiting until they are done.They even get better the next day as they cool in the refrigerator. 


Crust

• 3/4 cup + 2 Tbsp graham cracker crumbs 
• 1 1/2 teaspoons granulated sugar 
• 3 1 /2 Tablespoons salted butter, melted
Raspberry Swirl
• 4 ounces fresh raspberries
• 2 Tablespoons granulated sugar
Cheesecake filling
• 3/4 cup granulated sugar
• 1 Tablespoons all-purpose flour
• 2 (8 oz) packages cream cheese, softened 
• 1 tsp lemon zest
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream

• 
  
• Directions For The Crust:
• 1. Preheat oven to 325 degrees. 
• 2. In a medium bowl,  stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened.
• 3. Add about 1 heaping tablespoonful to 12 paper lined muffin cups. Press crumbs firmly in muffin pans. Bake in preheated oven 5 minutes then remove from oven and allow to cool.
• For The Raspberry Swirl:
• 1. Add raspberries and 2 Tablespoons granulated sugar to a food processor and pulse until well combined and pureed about 1 minute. Press mixture through a fine mesh strainer to remove the seeds, then place into a bowl. Set aside.
• For The Cheesecake Filling:
• 1. In a large mixing bowl, whisk together granulated sugar and flour then add the cream cheese and lemon zest and beat until just combined and smooth. Add in eggs one at a time and beat until just combined, add in vanilla and sour cream and beat until just combined.  Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full. After adding the filling tap the pans on the countertop to release air bubbles from the cheesecake filling then dollop a small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Bake in preheated oven 21 - 25 minutes until cupcakes are puffed and nearly set . Remove from oven and allow to cool completely, then place in refrigerator 3 hours, until set. It is best to let set overnight. Store in refrigerator in an container.

recipe and photo source from:http://www.cookingclassy.com/2014/05/raspberry-swirled-cheesecake-cupcakes/