Ingredients
¾cupgraham cracker crumbs,(plus 2 tablespoons), from 7 full sheets
1½tspgranulated sugar
3½tbspsalted butter,melted
4ozfresh raspberries
2tbspgranulated sugar
¾cupgranulated sugar
1tbspall-purpose flour
2pkscream cheese,(8 ounce), softened well but not melted
1tsplemon zest
2large eggs
1tspvanilla extract
¼cupsour cream
Preparation
Preheat oven to 325 degrees F. 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 for 5 minutes then remove from oven and allow to cool.
Add raspberries and 2 Tablespoons of granulated sugar to a food processor and pulse until well pureed for about 30 seconds to 1 minute.
Press mixture through a fine-mesh strainer into a bowl. Set aside.
In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth. Mix in eggs one at a time.
Stir in vanilla and sour cream just until combined. Tap bowl forcefully against the countertop, about 10 times to release large air bubbles.
Divide mixture evenly among cups over crust layer, adding about ⅓ cup to each and filling nearly full.
Jiggle pan to level cheesecake filling then dollop about 5 small circles of raspberry sauce over each cupcake, about ¾ teaspoon total over each one.
Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design.
Bake in preheated oven for 22 to 25 minutes until cupcakes are puffed and nearly set.
Remove from oven and allow to cool completely then chill in the refrigerator for 3 hours until set.
Store in refrigerator in an airtight container.
