Preheat the oven to 325 F. Line cupcake pans with paper liners. In
a small bowl, combine the graham cracker crumbs, melted butter
and sugar. Stir together with a fork until well blended and all the
dry ingredients are moistened. Press 1 tablespoon of the mixture
into the bottom of each cupcake liner. (I like to use a small
drinking glass to easily and evenly press the crumbs down.) Bake
until just set, 5 minutes. Transfer to a cooling rack.
To make the raspberry puree, combine the raspberries and sugar
in a blender or food processor. Process until smooth, then pour
through a fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high
speed in the bowl of an electric mixer until fluffy. Blend in the
sugar until smooth. Mix in the salt and vanilla. Beat in the eggs
one at a time, mixing well after each addition.
To assemble, spoon 3 tablespoons of the cheesecake batter over
the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry
puree in a few dots over the cheesecake filling. Use a toothpick or
a wooden skewer to lightly swirl and create a marbled effect.
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