Mini Raspberry Swirl Cheescake

For those cheesecake fans out there, here is a heavenly recipe that I guarantee will excite your tastebuds. This recipe has been very popular and successful among my friends, and of course myself. Raspberry flavoured cheesecake is my favorite, but of course, you are able to substitute the raspberries for another fruit, perhaps blueberries or strawberries, in order to better meet yourself. Try it out! You dont be disappointed!

Ingredients:

• 1 1/2 cups graham cracker crumbs (Blend/process graham crackers to create these)
• 3 tbsp. granulated sugar
• 4 tbsp. unsalted butter, meltedTopping
• 6 oz. raspberries
• 2 tbsp. granulated sugarFilling
• 2 lbs. cream cheese, room temperature
• 1 1/2 cups granulated sugar
• pinch of salt
• 1 tsp. vanilla extract
• 4 eggs, room temperature.

Preparation:

1. Line muffin/cupcake pans with paper liners. Preheat oven to 325 degrees.
2. In a small bowl combine graham crumbs, sugar, and melted butter. Blend together with a fork.
3. Press 1 tbsp. of graham cracker mixture into the bottom of each liner (using the bottom of a small cup helps press them down).
4. Bake until set-about 5 minutes.
5. Transfer pan(s) to cooling rack.
6. Puree raspberries and sugar in a blender/food processor until smooth. Strain the raspberry mixture through a fine mesh sieve (Boy was that a pain!)
7. In a large bowl beat the cream cheese with an electric mixer on medium-high speed until fluffy.
8. Blend in sugar until smooth.
9. Beat in salt and vanilla.
10. Beat in the eggs, 1 at a time, making sure they are fully incorporated before adding the next egg.
11. Spoon 3 tbsp. filling into each crust.
12. Dot 1/2 tsp. of raspberry puree on top of the filling on each little cake. Use a toothpick to swirl and create a marbled effect. 
13. Fill a large cookie sheet with water, place a muffin tin on the sheet, so it is partially submerged in the water (giving it a "water bath"-this will help prevent sinking and/or cracking). 
14. Bake 11 minutes.
15. Rotate pan(s).
16. Bake another 11 minutes, or until set (they may look puffed, but they'll go back down).
17. Transfer to a wire rack and cool to room temperature.
18. Chill in the refrigerator for at least 4 hours before serving.
19. Store any extra or leftover cheesecakes in the refrigerator.

Bon Appetite!