Raspberry Swirled Mini Cheesecakes

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• 3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)
  Ingredient note

  Source: 3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)
• 1 1/2 tsp + 2 Tbsp + 3/4 cup granulated sugar
  Ingredient note

  Source: 1 1/2 tsp granulated sugar; Source: 2 Tbsp granulated sugar; Source: 3/4 cup granulated sugar
• 3 each 1 /2 Tbsp salted butter (, melted)
  Ingredient note

  Source: 3 1 /2 Tbsp salted butter (, melted)
• 4 oz fresh raspberries
  Ingredient note

  Source: 4 oz fresh raspberries
• 1 Tbsp all-purpose flour
  Ingredient note

  Source: 1 Tbsp all-purpose flour
• 2 each pks. cream cheese, (softened well but not melted)
  Ingredient note

  Source: 2 (8 oz) pks. cream cheese, (softened well but not melted)
• 1 tsp lemon zest
  Ingredient note

  Source: 1 tsp lemon zest
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs
• 1 tsp vanilla extract
  Ingredient note

  Source: 1 tsp vanilla extract
• 1/4 cup sour cream
  Ingredient note

  Source: 1/4 cup sour cream

1. For the crust:
2. 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.
3. 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.
4. For the raspberry swirl:
5. 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.
6. For the cheesecake filling:
7. 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.
8. Stir in vanilla and sour cream just until combined. Tap bowl forcefully against countertop, about 10 times, to release large air bubbles. Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full.
9. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design.
10. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it).
11. Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container