Raspberry Swirl Cheesecake Cupcakes

From Annie's Eats

For the crust:
1½ cups graham cracker crumbs
4 TBS. unsalted butter, melted
3 TBS. sugar

For the raspberry swirl:
6 oz. fresh raspberries or frozen thawed
2 TBS. sugar

For the filling:
2 lbs. cream cheese, at room temperature (4---8 oz packages)
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

1.  Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  Makes 30-32.

2.  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.  Press down with a small drinking cup.  Bake 5 minutes or until just set  Transfer to a cooling rack.

3.  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.

4.  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.  Mix until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

5.  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.

6.  Bake until the filling is set, about 25 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.