Raspberry Cheesecake Cups

 Ingredients: (makes 12-16 cups)

• 1 cup graham cracker crumbs

• ¼ cup melted butter

• 2 8 oz. containers of cream cheese

• ½ cup sugar

• ½ teaspoon vanilla 

• 2 eggs

• ½ cup sour cream

• 1 6 oz. container of raspberries, additional raspberries if baking whole raspberries into each cup 

• 1 tablespoon sugar

• Juice of ½ lemon

1. Preheat the oven to 350 degrees. Place cupcake liners in a cupcake tray

2. Mix graham cracker crumbs and melted butter. Spoon enough crumbs into each cupcake liner to cover the bottom. Press crumbs down firmly to create a crust.

3. In a large mixing bowl, use a hand mixer to beat cream cheese until soft and fluffy. Add sugar and mix until combined. Blend in vanilla and eggs. Finally, mix in sour cream. Set aside. 

4. In a medium pot, heat raspberries and 1 tablespoon sugar over medium heat. Stir occasionally as raspberries begin to reduce. Heat for 5-6 minutes, until raspberries are syrupy. Add juice of ½ lemon and stir to incorporate. Remove from heat and let stand and thicken for 5 minutes. 

5. While raspberry reduction is thickening, distribute cheesecake batter between cupcake liners. 

6. Add a spoonful of raspberry reduction on top of each cheesecake cup. Use a fork or knife to swirl the raspberry into the cheesecake. 

7. Cook for 23-25 minutes. Let cool, then refrigerate for 1-2 hours.