Raspberry Swirled Cheesecake Cupcakes

Cheesecake has got to be on my list of top 3 favorite desserts, which is why you see it on here quite a bit. You can never have too many cheesecake recipes and the options are seemingly endless (like when you walk into The Cheesecake Factory and take 10 minutes to choose because there are just so many options).

One of my favorite ways to make cheesecake (ever since I made these Cheesecake Cupcakes with Salted Caramel Sauce or Strawberry Sauce) is in cupcake form.

Ingredients
Crust
3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)
1 1/2 tsp granulated sugar
3 1 /2 Tbsp salted butter , melted
Raspberry Swirl
4 oz fresh raspberries
2 Tbsp granulated sugar
Cheesecake filling
3/4 cup granulated sugar
1 Tbsp all-purpose flour
2 (8 oz) pkgs cream cheese, softened well but not melted
1 tsp lemon zest
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream

Instructions
For the crust:

• Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened. Add 1 slightly heaping tablespoonful to 12 paper lined muffin cups. Press crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and allow to cool.

For the raspberry swirl:

• Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about 30 seconds - 1 minute. Press mixture through a fine mesh strainer into a bowl (basically until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside.
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